![\"butternut_soup.jpg\"](\"https:\/\/www.conradstoltz.com\/wp-content\/uploads\/2008\/09\/butternut_soup.jpg\")
<\/a><\/p>\n– Butternut. Peel, slice and de-seed a nice, ripe butternut into large pot, 1\/2 full (or empty?) with salted water. In the US butternut is called “squash”.<\/p>\n
– 1\/2 onion, diced. No need to chop anything finely, as its all going through the blender in the end.<\/p>\n
– Chicken stock, 1 cube<\/p>\n
– Garlic, 4 or 5 cloves. The “secret” ingredient.<\/p>\n
– Melissa’s meat rub. 1 good pinch. Run out to your local South African “Melissa’s bakery and delicatessen” and buy Melissa’s meat rub. If you cant “run over quickly” or you dont have a South African uncle who can smuggle it over- I smuggle my own stash every spring, go with some kind of Cajun or BBQ rub you find in the spice isle.<\/p>\n
Let the lot simmer for 20-30 minutes and then put it through the blender. Or you could use one of those hand held blending devices.<\/p>\n
The soup is an amazing orange butternut colour (whaddaya know?!) and a dollop of whipping cream in the middle adds a nice artistic touch.<\/p>\n
Bon appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"
OK, you waited for it: The number 1 soup in the Caveman’s recipe book. Just like the broccoli soup, this one is really simple and quick to make. And tasty and healthy, of course. Jan Bekker taught me this one too. – Butternut. Peel, slice and de-seed a nice, ripe butternut into large pot, 1\/2 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[94],"tags":[273,309,1754,752,1014,1091],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n