UA-121975756-1 Butternut & Peppadew Soup | carte-du-vin
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Butternut & Peppadew Soup

  • 1 lge butternut  squash chopped into cubes

  • 1 lge onion chopped

  • 10 pepper dews finely chopped 

  • 250ml milk

  • 250ml stock

  • 10ml balsamic vinegar

  • 2tabs brown sugar

  • 2tabs butter

  • Season to taste

  I use hot peppadews for extra zing!

  1. Pre-heat oven to 180°

  2. Put chopped butternut, sprinkled with brown sugar and Balsamic vinegar into roasting tin and roast for 30 minutes

  3. Fry onion in butter

  4. Add chopped pepper dews to onion and fry for another 3 minutes

  5. Add roasted butternut for a further 5 minutes

  6. Add milk and stock and simmer for 15 minutes

  7. Let soup cool

  8. Blend in liquidiser until smooth

  9. Season to taste

  10. Serve and enjoy

We have served this with Lynx Wine –Viognier

Domaine Berthet Rayne Castel Miréio Blanc