South African Butternut Soup

Serves 4

Ingredients

1 medium sized butternut, peeled, deseeded and chopped into pieces (the smaller pieces will cook faster)
1 garlic clove, minced
1 teaspoon ginger, grated
2 onions, peeled and finely chopped
4 cups vegetable stock
2 tablespoon olive oil

Method

1. Slow cook onions in olive oil until transparent (clear), for about 10 – 12 minutes.
2. Add the garlic and ginger and gently stir through the onions.
3. Add the butternut and coat with the onion mixture. Cook with the lid on for 2 minutes.
4. Add the vegetable stock, salt and pepper to taste. The liquid should cover the butternut. Bring to the boil with the lid on.
5. Transfer to your lined Keep It Bag, close and leave for 2 – 4 hours. If you don’t have a Keep It Bag, continue to boil on stove.
6. When soft, use a stick blender and blend till smooth. If you don’t have a stick blender, use a potato masher.
7. For added flavour and nourishment, add a fresh chilli salsa of chopped tomato, onion, chilli, and fresh coriander.