The King’s Butternut Squash (pumpkin) Soup

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 kg butternut squash
• 4 1/2 cups chicken stock
• 1 medium onion, chopped
• 6 spring onions, sliced
• 4 tomatoes, peeled and chopped
• 300 ml cream
• 1 lemon, juice of
• 1 teaspoon curry powder
• 1 teaspoon brown sugar
• salt
• black pepper, freshly ground, to taste
• whipped cream, extra, to garnish
• chopped chives (to garnish)

Recipe

• 1 peel, remove seeds and cut the pumpkin into medium sized chunks.
• 2 place in a medium to large saucepan along with chicken stock, chopped onion, sliced spring onions, and peeled and chopped tomatoes.
• 3 simmer until vegetables are tender, then puree in a blender or food processor.
• 4 return vegetable puree to saucepan.
• 5 add cream, lemon juice, curry powder and brown sugar, and season to taste with salt and freshly ground pepper.
• 6 reheat to blend, but do not boil.
• 7 serve hot or chilled with whipped cream and chives to garnish.