Slightly tangy butternut soup

A nice hearty warm soup with a slight spicy tinge, suitable for all. My kids love it and its is a great hit with all my guests. It can be frozen and taken out the night before to defrost for the next day.

Ingredients

1 large butternut diced
3 carrots medium sized diced
1 large potato cubed
1/2 teaspoon cumin seeds
olive oil
1/2 teaspoon chilli powder
salt to taste

Method

Braise one small sliced onion in a bit of olive oil
add one large butternut – diced
add 3 carrots diced
add 1 large potato cubed
add 1/2 teaspoon cumin seeds
add 1/2 teaspoon chili powder
and salt to taste

Cook until mushy.
Once mushy, add to liquidizer and liquidize into a pulp.
Put back into pot or serving dish and garnish with chopped fresh coriander  or springonions and a dollop of sour cream.

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Author

Shakira Sheikh

Shakira Sheikh

Shakira Sheik, devoted mom to 2 beautiful boys who loves cooking, and crafting.

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