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Creamy Roasted Butternut Soup

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Roasting the butternut for this delectable soup adds so much flavour and results in a recipe your guests won’t be able to resist.

Serves 4

  • 500g cubed and de-seeded butternut
  • 30ml (2 tbsp) oil
  • 5ml (1 tsp) salt
  • 2 onions, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 5ml (½ tsp) dried rosemary
  • 2 thyme sprigs
  • 1 litre (4 cups) chicken or vegetable stock
  • 125ml (½ cup) NutriDay Plain Yoghurt
  • salt and black pepper, to taste
  1. Preheat the oven to 200ºC.
  2. Place the butternut in an ovenproof dish, drizzle with olive oil and season with salt. Mix well and place in the oven to roast for 30-45 minutes.
  3. For the soup, sauté the onions and garlic in olive oil until soft and translucent.
  4. Add the herbs and sauté for another minute.
  5. Add the roasted butternut and stock and allow to simmer for 15 minutes.
  6. Blend the soup until smooth then stir in the NutriDay yoghurt.
  7. Season to taste and serve.
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2017-04-21T13:46:00+00:00 SEE MORE ON: |