Butter nut soup recipe (15.08.13)

One whole butternut, chopped and deseeded (no need for peeling) Salt, to taste
1 tsp crushed Garlic
2 tsp aromat
2 tsp crushed white/black pepper
1 green chilli
2 curry leaves
½ tsp whole jeera
½ cup jungle oats
250ml fresh cream
½ onion – sliced/chopped

Wash butternut well, boil in salted water until soft, add ½ cup of Jungle Oats and keep boiling on low. In a separate pan, fry onions until soft, add curry leaves, aromat, chilli, pepper, jeera and garlic. Add this to the butternut pot, use your immersion blender and blend soup until smooth and creamy. Taste for salt, adjust if necessary. Add 250ml of fresh cream. Serve hot. When serving, pour into soup bowl, swirl a little fresh cream on the top and dust with chopped parsley. The perfect soup to keep you warm on these winter nights.

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