Many South Africans think of a butternut soup recipe as the national soup of South Africa and it is routinely served in restaurants, homes, and even on safari.

Ingredients:

• 1 tbsp Butter 
• 2 Medium Onions chopped
• 2 Cloves Garlic chopped
• 4 Cups (1 liter) Water 
• 1 Chicken Stock Cube
• 1 Cup (250 ml) Cream 
• 2 lb (1 kg) Butternut peeled & chopped
• Sea salt and fresh cracked black pepper to taste
• 1 teaspoon (5 ml) Nutmeg powder 
• Sprinkling of Peri-Peri (ground birds-eye chili) / spicy chili powder (to taste) 

Instruction:

1. Melt butter in large pot/pan and fry the onions, garlic, nutmeg and Peri-Peri/Chili until just soft.
2. Add butternut, water and chicken stock and bring to the boil.
3. Simmer for 40 minutes or until the butternut is soft (note, you can also cook the butternut in an oven or microwave prior to adding to the mixture).
4. Remove from stove and blend with a stick blender or food processor until smooth.
5. Stir in the cream and season to taste with salt and pepper.

You can also experiment with using curry powder, ginger, turmeric, celery, bays leaves, brown sugar, coriander, cilantro, fresh lime or other of your favorite spices.

The butternut soup recipe is great to serve with rustic bread – fresh or toasted. Try brushing olive oil on thickly cut rustic bread and grill briefly over a gas or charcoal flame as pictured below. Make sure to use a low heat and watch it carefully – it browns extremely quickly once it starts.