ROASTED BUTTERNUT AND PEAR SOUP
- 500 g butternut pieces
- 1 onion, chopped
- 5 ml (1 teaspoon) freshly grated ginger
- salt and freshly ground black pepper, to taste
- 45 ml (3 tablespoon) olive oil
- 65 ml (¼ cup) honey
- 1 x 410 g cans pear halves in syrup, drained
- 500 ml (2 cup) prepared chicken stock
- 125 ml (½ cup) cream
Place the butternut and onions in a roasting tray. Add the onion and the ginger. Season well with salt and pepper. Mix the olive oil and the honey together and pour over the butternut. Toss to mix well.
Roast the butternut in an oven preheated to 180˚C for 20 minutes. Add the pear halves and roast for a further 15 minutes or until the butternut is tender and the pears are caramelised. Transfer the roasted butternut and pears to a saucepan and add the chicken stock.
Bring to the boil.
Puree the soup. Stir in the cream and adjust the seasoning of the soup to taste.
Serve hot.
Photo: Odette Coats
2nd photo: Annatjie Heydenrych
My opinie is as volg:
As ek dit weer maak sal ek die heuning heeltemal uitlos – die pampoen en pere is soet genoeg – en ek sal net ‘n halwe teelepel vars gemmer gebruik. Ek het dit met room voorgesit wat baie lekker was.
