Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
1 large butternut peel and cubed Seasonings, salt and pepperSprinkle Aromat (a South African Spice) optional1 red sweet onion 3 Tablespoons butter ghee (Clarified butter) 1 Tablespoon sunflower oil2 Tablespoons Thai spice 1 teaspoon chilli flakes 5 cups boiling water1 cube veg stock 1 can coconut milk3 Tablespoon fresh creamHerbal croutons for dunking.
Prepare butternut by peeling, chop into cubes. Chop red onions.
In a saucepan add oil, fry the red chopped onions, followed by cubed butternut add seasoning, Thai spices and chilli flakes. Add veg stock, boiling water. Let it cook till butternut is soft . Remove from heat, blitz with stick blender, add butter ghee (Clarified butter), creamy coconut milk blend till smooth and silky. Back on low heat, cook further for next 10 - 15 minutes.
Serving Remove from heat, pour into individuals desired soup bowl, drizzle with fresh cream. Garnish with sprig of parsley. Accompany herbal croutons for dunking. Lemon wedges optional.
Bon appetite Duahs❤️Shu-Hani❤️
INFO & TIPS
So creamy, silky dunkin herbal croutons,watch how they seep into those rich bright creamy flavours of butter ghee.
Butternut soup, dallops of fresh cream
This make ideal starter for Iftaar or Boeka during the month of Ramadaan.
So creamy, silky, dunk in herbal croutons in rich butternut soup
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