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Butternut & Peppadew Soup - V

1 hour

6 Servings

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Pudding
Potato Soup

Introduction

This soup is amazingly easy to make and is a real crowd pleaser.
Thank you Lyn at Cathbert Country Guest House in South Africa

Oven temperature

Pre-heat oven to 180°c fan 160°c – 350°f – Reg 4

Preparation

Instructions

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

  2. Fry onion in butter.

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

  4. Add roasted butternut for a further 5 minutes.

  5. Add milk and stock and simmer for 15 minutes.

  6. Let soup cool.

  7. Blend in liquidiser until smooth.

  8. Season to taste.

  9. Serve and enjoy.

Cooks tips

I use hot peppadews for extra zing

Serve with

Serve with – fresh bread or make small vegetable muffins and serve them warm.

Wine pairing

Noble Hill –Viognier

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Vegetarian information
Potato Soup

Ingredients

  • 1 large butternut squash chopped into cubes

  • 1 large onion chopped

  • 10 peppadews finely chopped  

  • 250ml milk

  • 250ml stock

  • 10ml balsamic vinegar

  • 2tabs brown sugar

  • 2tabs butter

  • Season to taste

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