Butternut & Peppadew Soup - V
This soup is amazingly easy to make and is a real crowd pleaser.
Thank you Lyn at Cathbert Country Guest House in South Africa
Pre-heat oven to 180°c fan 160°c – 350°f – Reg 4
Put chopped butternut, sprinkled with brown sugar and Balsamic vinegar into roasting tin and roast for 30 minutes.
Fry onion in butter.
Add chopped pepper dews to onion and fry for another 3 minutes.
Add roasted butternut for a further 5 minutes.
Add milk and stock and simmer for 15 minutes.
Let soup cool.
Blend in liquidiser until smooth.
Season to taste.
Serve and enjoy.
I use hot peppadews for extra zing
Serve with – fresh bread or make small vegetable muffins and serve them warm.
1 large butternut squash chopped into cubes
1 large onion chopped
10 peppadews finely chopped
10ml balsamic vinegar
2tabs brown sugar
Season to taste