Add butternut to heated oil and butter, together with the onion, sweet potato, carrots and ginger. I made this soup for Mother’s Day with some delicious bruschetta
Young and Hungry | delicious doesn't have to be difficult
Serve hot with croutons. Butternutsoup. 2 cups butternut. Puree with 1⁄2 cup water. 1⁄2 cup pasta, 2 medium carrots peeled & grated and the mashed butternut. Simmer for a bit 2 cups butternut
Toss the butternutwith the curry powder and oil, place in a roasting tray with the cloves of garlic and roast until the butternut is soft and the edges has started to turn dark brown
boil butternut until soft and puree using a blender. 2 cups cubed butternut. 1 teaspoon ground green chilli. 1 teaspoon dhana powder. add the pureed butternut to the chicken along with the grated carrots and 1 litre water and allow all this to cook on medium heat for 30minutes. 2 cups cubed butternut. 1 teaspoon ground green chilli. 1 teaspoon dhana powder
Spicy sweet potato and butternutsoup. Add the roasted sweet potato, butternut and cream to the pot. cool the croutons and top them with cream cheese, garnish with parsley and place on the soup for garnish
Add the flour, curry powder and nutmeg, blending with the vegetables. This soup improves with keeping. It’s rich golden colour, it’s smooth velvety texture and robust flavour, with a hint of orange make it my favourite
Add the butternut and stir-fry for a minute or two to coat with the coconut oil and brown slightly. Recently she made a Thai flavoured butternutsoup using KAPRUKA Organic Virgin Coconut Oil
Add some bacon for a meaty touch, or serve the soupwith baguettes if you would like. The coconut milk adds a beautiful creaminess to the dish, without adding dairy to it
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