South African Butternut Soup
Project 90 by 2030
medium sized butternut
(peeled, eeded and chopped into pieces (the smaller pieces will cook faster))
(peeled and finely chopped)
Slow cook onions in olive oil until transparent (clear), for about 10 – 12 minutes.
Add the garlic and ginger and gently stir through the onions.
Add the butternut and coat with the onion mixture. Cook with the lid on for 2 minutes.
Add the vegetable stock, salt and pepper to taste. The liquid should cover the butternut. Bring to the boil with the lid on.
Transfer to your lined Keep It Bag, close and leave for 2 – 4 hours. Alternatively, cook on your stove until butternut is super soft.
This soup is best enjoyed with a smooth texture - use a stick blender or try a potato masher during load shedding.
For added flavour and nourishment, add a fresh chilli salsa of chopped tomato, onion, chilli, and fresh coriander. For a more child-friendly option, add a sprinkle of nutmeg.