- 11⁄2 kg butternut
- 2 large brown onions, finely chopped
- 3 garlic cloves
- 500ml chicken stock
- 1 teaspoon lemon juice
- 250ml water
- 3 small strong green chilies or 1 large jalapeno
- 1 TBS melted butter
- 250ml fresh cream
- black pepper
Cut butternut pieces into small square chunks. Chop onions and grate garlic finely. If you enjoy a bit of heat, chop up a jalapeno pepper or green chillies finely.
On a medium heat, fry the onion, garlic and chillies in butter. Once the onions are translucent add the butternut and sauté for 5 minutes. Add the lemon juice, chicken stock, some black pepper and salt and cover the pot. Let it simmer for an hour until the butternut is soft and the flavours have combined.
Blitz with a stick blender or a masher, then add the fresh cream and return to the stove to simmer for another 3 minutes. Serve with a swirl of fresh cream and a sprinkle of black pepper.