RECIPE | Roasted butternut soup

The red peppers go well with the butternut and give this soup a creamy texture.  Don’t rush out to buy chorizo if you don’t have any – the soup won’t suffer without it.

Serves 4

Preparation time 30 minutes

Cooking time 15 minutes

You need

• 1 medium-sized butternut, sliced

• 2 red peppers

• 4 cloves of garlic, whole

• olive oil or butter

• 1 red onion, chopped

• 5 cm chorizo or salami, sliced (optional)

• 1 cube chicken stock

• 1 teaspoon smoked paprika

• 1 tablespoon dried herbs (like the Italian mix)

• juice of 1 lemon

• 1 cup water, plus extra

Here’s how

1 Baste the peeled butternut, red peppers and garlic with olive oil and roast for about 20 minutes over the coals (or in a 180 °C oven) until tender. Peel, deseed and slice the pepper. Cut the butternut into cubes.

2 Fry the onions and the chorizo in a potjie. Squeeze the garlic from its skin. Add the garlic, the roasted vegetables and the rest of the ingredients to the potjie. Let the mixture simmer for 15 minutes.

3 Mash the vegetables and add more water. Add salt and pepper to taste and bring the soup to a boil. Serve with a dash of cream.