BUTTERNUT SOUP

Here is a simple butternut soup for this winter you can try…
Ingredients
·         1 1?2 kg butternut squash
·         2 large brown onions, finely chopped
·         3 small garlic cloves, finely chopped
·         500 ml chicken stock
·         1 teaspoon lemon juice
·         250 ml of water
·         1 tablespoon melted butter
·         Marina Lighthouse salt and pepper
·         250 ml fresh pouring cream
 
Directions
1.       Peel and pip the butternuts and cut them into about 5cm square chunks.
2.       Peel and chop the onions quite finely.
3.       Chop the garlic very finely or push through a garlic press.
4.       Put the onions, and garlic into the melted butter in a saucepan on moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
5.       Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour, and put the Marina Sea salt and pepper to taste.
6.       Liquidise with a food processer.
 
Serve hot and swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.
Note: You can also have it with bread
 
Adapted from food.com