Deeppot Butternut Soup
From urkyle 15 years ago
- 30 minutes to make
- Serves 6
If it’s cold outside and the wind is howling around the fireplace chimney, try this mouth watering deep pot soup it is a must; the bacon flavour pushes through and lights up the onions, touched by a hint of cinnamon which plays with the butternut flavours. Read more It is awesome; besides its hot tasty and really great on a winters evening around the fire. See less
Ingredients
- 2 medium butternuts, peeled shopping list
- seeded and cut into cubes shopping list
- 1 large onion, chopped shopping list
- 250 g streaky bacon, chopped shopping list
- 4 celery sticks, finely sliced shopping list
- 15 ml olive oil EVOO shopping list
- 2 cubes of chicken stock shopping list
- 2 liters boiling water shopping list
- 5 ml mixed spice shopping list
- 10 ml ground cinnamon shopping list
- 5 ml salt shopping list
- fresh cream for garnishing shopping list
How to make it
- Cook the butternut cubes until just soft.
- Heat the oil and brown the onion, celery and bacon until
- cooked.
- Add the butternut and simmer for 5 minutes.
- Dissolve the stock cubes in the boiling water and add to
- the soup mixture.
- Add the rest of the ingredients and cook for ± 20 minutes.
- Reduce the heat and simmer until the soup has
- thickened.
- Garnish with fresh cream.
- Serve hot with fresh Portuguese rolls.
People Who Like This Dish 1
- elgourmand Apia, WS
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The Rating
Reviewed by 3 people-
Great flavor combo. Thanks for the post. RJ
elgourmand
in Apia loved it
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