• 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

    Serves: 6
    Cooking Time: 40 mins

    Ingredients

    • 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

    Instructions

    1

    Melt the butter in a saucepan over a medium heat and sauté the onion until soft and golden, about 5 minutes.

    2

    Add the butternut and toss well to ensure that it is coated with butter.

    3

    Add the flour, cinnamon and sugar, and mix well. Cook until the sugar begins to caramelise, about 2 minutes.

    4

    Add the chicken stock and cook over a medium heat until the butternut is soft, about 30 minutes.

    5

    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.

    6

    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.

    Notes

    To drink: Simonsig Kaapse Vonkel has crisp Granny Smith apple notes with a hint of freshly baked biscuits.

     

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