South African-Inspired Butternut Soup

Was looking for something warming for a dinner with my best friend and Gluwein and came across this recipe. Time did not permit that I cook so my fiance did it two days before, let it cook for a day or so on low, and wow, what a winner. Did not have the Gluwein though, but next time we will and I'm sure it will be the best. Great with olive bread toasted under the oven grill.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 213 Calories

Ingredients

• 1 cup water
• 1 tablespoon butter
• 1 teaspoon lemon juice
• 2 cups chicken stock
• 2 large onions, finely chopped
• 1 large jalapeno pepper, seeded and minced
• 1 clove elephant garlic, chopped
• 1 (3 1/2) pound butternut squash - peeled, seeded, and cut into 2-inch cubes
• 6 tablespoons cream, or to taste

Recipe Instructions

Step 1

Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.

Step 2

Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.

Step 3

Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.