Butternut Soup By Chef Raphael – H&S Recipe Of The Week
Making Cooking Easy: The Best Of Chef Raphael
As we embrace the comforting vibes of the holiday season, why not warm up with Chef Raphael’s delightful Butternut Soup recipe? This smooth and flavourful soup highlights the natural sweetness of butternut squash, perfectly complemented by aromatic sage and a hint of ginger. Easy to prepare and packed with wholesome ingredients, it’s the ideal dish for a cosy family dinner, a starter for holiday gatherings, or simply a moment of comfort in a bowl. Top it with a dollop of Greek yoghurt and a sprinkle of paprika for a touch of elegance and flavour!
Chef Raphael – Bringing The Culinary Experience To Your Home
BUTTERNUT SOUP
BUTTERNUT SOUP
INGREDIENTS
2 medium sized onions
1 small piece of ginger
1 butternut squash
Oil for frying
Salt & pepper to taste
2 tbsp of fresh sage
2 cups water or more
Greek yoghurt for garnish
Pinch of paprika powder for garnish
METHOD
STEP 1
Roughly chop the onions & ginger into big chunks. Then cut the butternut in half and peel the butternut squash, scoop the seeds out using a spoon then chop them into smaller chunks.
STEP 2
In a pot, add a little bit of oil & sauté the onions and ginger on medium heat & cook until the onions are soft.
STEP 3
Once the onions have softened, add the butternut pieces and fry them, increase the heat slightly & season with salt and pepper. Now, add some fresh sage and stir, then add some water only enough to cover all vegetables, then cover and let it come to a boil, then reduce heat to minimum, so it gently simmers for about 15-20 minutes until the butternut is soft.
STEP 4
Turn off the heat, and let the veggies, cool a little before adding them to the blender and blending it all. Once blended smoothly, put it back into the pot and let it boil on medium heat.
Add the soup to a soup bowl with a small dollop of Greek yoghurt & garnish with some paprika and serve hot!
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