This recipe is by far the most delicious butternut soup recipe I have ever made. This past winter, Spar supermarket was selling butternut soup by the cup, and I loved it because it tasted so good. Then one day, they just stopped, so I tried to buy packaged soup, hoping they would taste the same but no luck. Then it occurred to me how there are hundreds of variations of the same soup, all tasting completely different. So I decided to create a version that tastes to my liking. I hope you will love my understanding of it, inspired by spar and ground pepper.
- 135 g red onions
- 150 g carrots
- 61 g spinach
- 1 kg butternut
- Three packets of liquid stock concentrate
- 1 tsp smoked paprika
- 1& 1/2 salt
- 1 tsp ground pepper
- 1 tsp cajun spice
- One can of coconut cream.
- 1 tsp chili flakes
- Add oil to a pot and saute the onions until translucent.
- Season onions with Cuban spice.
- Add the water, vegetables, and vegetable stock into the pan and cook until the vegetables are soft. You can also use a pressure cooker. That is what I would recommend.
- Do not add too much water. Add enough to cover the vegetables.
- Add the salt, ground pepper, coconut cream, and smoked paprika and cook for a further 5 minutes to the cooked vegetable mixture. Add this point, taste soup, and make sure you are happy with the flavor.
- Let the mixture cool down, then add to the blender and blend.
- Serve straight away and enjoy!