Comforting butternut soup gets a style injection to turn it into a classy starter.
Cook’s tip: If you don’t have a cappuccino frother, simply skip that step. Using an ordinary whisk will not generate enough speed to create the froth.
Butternut soup cappuccino
- 30ml (2 tbsp) butter
- 1 onion, finely chopped
- 500g butternut, peeled and diced
- 100ml cake flour
- 5ml (1 tsp) ground cinnamon
- 15ml (1 tbsp) brown sugar
- 1 litre chicken stock
- 250ml (1 cup) fresh cream
- salt and freshly ground black pepper, to taste
- 6 butternut shavings, oven-dried, to garnish
Melt the butter in a saucepan over a medium heat and sauté the onion until soft and golden, about 5 minutes.
Add the butternut and toss well to ensure that it is coated with butter.
Add the flour, cinnamon and sugar, and mix well. Cook until the sugar begins to caramelise, about 2 minutes.
Add the chicken stock and cook over a medium heat until the butternut is soft, about 30 minutes.
Blend the soup in a food processor until it is very smooth, then pass it through a fine sieve several times to ensure that the texture is perfectly creamy. Add the cream and stir to combine.
Let the mixture cool and spoon into 6 cappuccino cups. Use a cappuccino frother to create frothiness to the top of each soup, garnish with a butternut shaving and serve.
To drink: Simonsig Kaapse Vonkel has crisp Granny Smith apple notes with a hint of freshly baked biscuits.