This savoury butternut soup is my midweek winter warmer! It’s nourishing, smooth, creamy and just yummy.
✔1 butternut, peeled and cored
✔Half an onion, sliced
✔1 vegetable stock cube or chicken stock cube
✔ 3 quarters of a cup Nestlé evaporated milk
✔Salt to taste
✔1 teaspoon brown sugar
✔Cracked black pepper
📍Cut butternut into slices, and put into a deep pot with the sliced onion.
Add enough water to cover the butternut, and bring to boil.
📍Once butternut has softened, add in the stock cube.
Simmer until butternut is fully cooked, soft, and breaks apart when poked with a fork.
📍Remove from heat and blend. I use a stick blender.
Add the evaporated milk, salt, teaspoon of sugar and black pepper to taste. Blend until fully incorporated. Return to heat and simmer for 2 minutes more. Remove from heat.
Garnish with pan roasted pumpkin seeds and a swirl of cream.