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Butternut Squash Soup with a South African Twist

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PREP TIME
20 min
COOKING TIME
70 min
TOTAL TIME
90 min
SERVINGS
6 servings
Lunch Dinner South African
Butternut Squash Soup with a South African Twist
Ingredients
  • 1 tablespoon butter
  • 2 large onions, finely chopped
  • 1 large jalapeno pepper, seeded and minced
  • 1 clove elephant garlic, chopped
  • 2 cups chicken stock
  • 1 teaspoon lemon juice
  • 1 (3 1/2) pound butternut squash - peeled, seeded, and cut into 2-inch cubes
  • 1 cup water
  • 6 tablespoons cream, or to taste
Instructions
1
Heat a saucepan over medium heat, allowing the butter to melt and become liquid. Add sliced onions, diced jalapeno, and minced elephant garlic to the saucepan and cook until the onions are softened and translucent, taking approximately 5 minutes. Stir in chicken stock and freshly squeezed lemon juice to combine, ensuring the mixture is well incorporated.
2
Next, add diced butternut squash and water to the saucepan. Bring the mixture to a rolling boil before reducing the heat to a simmer and allowing it to cook for about 1 hour, or until the squash is tender and the soup has thickened.
3
Once cooked, use an immersion blender to puree the soup until it reaches a smooth consistency.
4
To serve, ladle the hot soup into bowls and swirl a dollop of cream in the center of each bowl just before presentation.