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Butternut Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 1 litres water
  • 30ml olive oil
  • 1kg butternut, peeled and chopped
  • 2 medium onions, chopped
  • 2 cloves garlic, crushed
  • 1 packet KNORR Chicken à la King Dry Cook-in-Sauce
  • 10ml stork margarine
  • 1 small chilli, finely chopped (or use more if you like!)
  • Robertsons Atlantic Sea Salt
  • 125ml cream
  • zest of one lemon
  • 100g feta cheese
  • 1 In a roasting pan place butternut and drizzle with olive oil.
  • 2 Roast in a preheated 180°C oven for 40-45 minutes or until soft.
  • 3 In a pan melt the margarine and fry the onions and garlic until just soft.
  • 4 Add the roasted butternut, KNORR Chicken a'la King Dry Cook-in-Sauce packet contents and water.
  • 5 Bring to the boil, cook for about 5-10 minutes to allow flavours to develop and soup to thicken.
  • 6 Add the zest, chilli and cream.
  • 7 Remove from heat and blend with a stick blender or food processor until smooth.
  • 8 Add salt (to taste).
  • 9 Serve hot garnished with crumbled feta cheese.