1 large butternut peeled and cut into 5 cm cubes
2 tbsp butter
2 onions finely chopped
2 cloves minced garlic
1 small green chilli chopped (optional )
2 cups chicken stock
1 tsp lemon juice
1 cup water
Black pepper, salt, 1/4 tsp cumin, pinch of cinnamon
Drizzle of fresh cream
Saute onions, garlic, chilli in butter in large saucepan until tender.
Add chicken stock and lemon juice then add cubed butternut.
Add water and bring to boil and simmer 20 mins or until butternut is soft.
Season then blitz in a blender add a drizzle of fresh cream.
Serve with garlic and herb focaccia and camembert cheese wedges
Prepared, tried and tested by Gail Haselsteiner