Description
The smooth creaminess of this butternut soup hides a bold sesame crunch that surprises every bite. Try it once and you’ll never settle for plain soup again.
Ingredients
Units
Scale
- 1 large butternut, peeled and cut into chunks
- 1 red pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 whole cloves (the spice kind!)
- 1 cup chicken stock
- 1 cup fresh cream
- 2 cups water
- 1/4 tsp cayenne pepper (or to taste)
- Salt, to taste
- 1 tbsp sesame seeds, toasted
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat (optional, but adds richness).
- Add 1 chopped onion, 2 chopped garlic cloves, 1 chopped red pepper, and 2 whole cloves. Stir for a minute until fragrant.
- Toss in 1 large butternut (cut into chunks), pour in 1 cup chicken stock and 2 cups of water, then bring to a simmer.
- Cover and cook about 40 minutes, until the butternut is completely soft.
- Carefully remove the whole cloves, then blend the mixture until velvety smooth. (Be careful blending hot soup!)
- Return to the pot, stir in 1 cup of cream, and warm through.
- Add cayenne pepper and salt until the flavor feels just right.
- In a dry pan, toast 1 tbsp sesame seeds for 1–2 minutes until golden.
- Spoon the soup into bowls, top with the toasted sesame seeds, and maybe a swirl of cream for good measure.
Notes
Prepared, tried, and tested by Denzel
