Warren's Butternut Soup

The only word to sum this soup up is Yum! I have made it about 15 times.
(it can get a little hot so be careful on the chillies).

Ingredients to serve 4:

2 x Butternut
Handful of fresh Coriander
Stub of Ginger
2 cloves of garlic
Orange Juice from 2 oranges
1/2 red chili
1/2 green chili

Chicken stock (made from stock cube or left over Sunday roast)
Single Cream


To Prepare:

Remove the skin from the Butternut and chop into 5cm cubes.

Add all the ingredients, with the exception of the chicken stock and cream, into a roasting tray and cook on a high heat until the butternut is soft.

Remove from oven and empty into a "wizzer". Wizz until smooth (unless you like the lumpy bits then wizz a little less.

Add salt and pepper to taste.

Finally add the chicken stock to get the require texture and when serving drizzle with a little cream. Alternatively you can "cream it up" and add a whole pot of single cream.



The other day I made a curry sauce out of the leftover soup, I will try and find my notes and add this to the blog.