Vegetarian recipe for flavour filled Butternut Soup
60 g butter
1 large onion, finely chopped
5 ml crushed garlic
3-cm piece fresh root ginger, peeled
1 kg butternut, peeled and cubed
juice and grated rind of 1 orange
2.5 ml grated nutmeg
5 ml ground coriander
5 ml freshly ground black pepper
salt to taste
500 ml milk
5 ml coriander seeds, crushed
60 ml chopped fresh coriander leaves
a dollop of fresh cream (optional)
Melt the butter in a large pot, add the onion and braise for 5 minutes. Add the garlic, ginger and butternut, and braise for another 7-10 minutes.
Add 250 ml water and bring to a slow boil. Reduce the heat and simmer until the butternut is soft.
Allow the butternut to cool and then blend in a food processor until smooth, adding water as required. Return to the heat and add the remaining ingredients, except the orange rind, coriander seeds, coriander leaves and cream. Stir well and simmer for 10-15 minutes.
Sprinkle the orange rind, coriander seeds and coriander leaves into the soup and stir through.
Simmer until required consistency is reached and remove from the heat. Add a dollop of fresh cream if desired. Serve hot.