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Roasted butternut soup

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Roasted butternut soup

25 minutes

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Roasted butternut soup

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

500 g Woolworths prepared butternut
1 head garlic
2 T olive oil
3 cups vegetable or chicken stock
1 cup cream
1 t maple syrup
salt, to taste

Method

1. Preheat the oven to 180°C. Place the butternut onto a baking tray and drizzle with olive oil. Wrap the garlic in foil and place on the tray. Roast for 25 minutes.

2. Squeeze the garlic from the skins into a blender and add the butternut and stock. Blend, then pour into a pan and stir in the cream and maple syrup. Season to taste.

Cook's note: Here is a list of butternut soup toppers
• Cooked sorghum
• A drizzle of cream or amasi
• Chunks of crisp garlic bread or croutons
• Slices of sausage or chorizo
• Roasted butternut slices and pumpkin seeds

Find more soup recipes here.

Photograph: Jan Ras
Food assistant: Lerato Motau