Liz’s Butternut and Broccoli Soup

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TRH Rubina's Butternut and Broccoli Soup

1 Medium butternut (remove pips cut into squares with the skin)
1 Medium broccoli (cut into pieces)
1 Medium onion (cut into pieces)
1 Cube chicken stock (1/2 litre of boiling water)
Little bit of olive oil to fry the onions
Fresh cream

Method
Fry onion pieces in olive oil till light brown.
Add butternut, broccoli and chicken stock. (chicken stock must cover all the veggies)
Cover pot with lid and simmer until the veggies are soft.
Remove from heat.
With a blender mash all the veggies.
Add half a cup (or more) of fresh cream according to taste
Add salt and freshly ground black pepper.
Simmer again for a few minutes until all the ingredients have cook through.
If the soup is to thick you can add a bit more water.
Serve as a starter or main dish with toasted french loaf
Garnish with a dot of cream and a sprig of parsley (optional)
Enjoy!

NOTE: I forgot to mention that the broccoli can be replaced with granny smith apples 2-3 grated apples core removed!

Original Source, prepared by: Liz Oberholzer Barnard
Also made by: Rubina Shaw and her own picture added to the recipe

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