Butternut Soup

This is the butternut soup my mom always made. She was a member of the "Fynproewersgilde" in Stellenbosch and this is where this recipe comes from. Very easy to make and absolutely delicious! 

60 g butter

2 large leeks, chopped

2 large potatoes, peeled and chopped into chunks / 4 small potatoes

2 large Granny Smith apples, cored, peeled and chopped *

1 kg butternut, chopped into chunks 

1 liter chicken stock

250 ml cream

salt & pepper to taste

METHOD

1. Heat butter in a large pot and sauté potatoes, leeks, apples and butternut  until soft

2. Add chicken stock and heat slowly to boiling point

3. Reduce heat immediately and simmer until vegetables are just done. (About 20 min). Add salt & pepper.

4. Leave to cool a bit and liquidize; adding most of the cream

5. Add a little drizzle of cream on top just before serving

6. Garnish with fresh parsley or marjoram/oreganum when serving 

(Image borrowed from The Spruce)

NOTES & OPTIONAL IDEAS:

• Substitute the Granny Smith apples with 4 small Golden Delicious Apples
• Add a heaped tsp of curry powder & 1/2 tsp cumin powder
• Add the juice of a small lemon 
• If you can't get hold of leeks; use a bunch of spring onions / chives
• It's not crucial to peel the apples; I prefer to just chop them into pieces