Asian recipes
30 minutes
Chicken broth with brown rice and egg

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
Photograph: Jan Ras
Food assistant: Lerato Motau