In Jane’s Vineyard Kitchen - Butternut Squash Soup

In Jane’s Vineyard Kitchen Butternut Squash Soup Ingredients 1 medium to large butternut Diced into cubes. 2 meduim brown onions - chopped. 1 red onion chopped. 2 Tbls freshly chopped parsley. 500 ml water 3 to 4 garlic cloves Finely chopped and sautéed – added to onion, parsley. 1 cube chicken stock – diluted into the 500ml water 125ml fresh cream 60gr salted butter 4 Tbls biltong and or crispy bacon Salt and pepper to taste. 1) Chopped onion gently fried until glossy ( brown and red onion combined ) 2) Add the parsley, garlic, gently combine and sauté’ together. 3) Add a cube of butter 4) Add the diced butternut and coat with the sautéed onion and parsley mix. It is important to coat the butternut. 5) Take 500ml of boiled water, add the chicken stock, ensure dissolved and then add to you pot. 6) Allow the butternut to simmer in the juices for 30 to 40 minutes, until very soft. 7) Take off the heat and set the pot aside to cool down. 8) Blend – I like a very fine blend. 9) Slowly pour in the fresh cream and stir, add salt and pepper to taste. 10) Heat up and serve with a dollop of crème’ fresh and a tasty biltong of crispy biltong. Enjoy, until next time – with love Jane – Ciao’