Aromas of cinnamon, butternut, bacon and onion wafted through my home at the beginning of last week. As you can see from the pictures and title; this weeks recipe share is my late uncle’s butternut soup. Don’t roll your eyes; although there are many butternut soup recipes out there, I have never had or seen the same recipe of my late uncle’s. So don’t count this as just another butternut soup, it’s a lot more than that.
My objective is not only to share this dish because of its unique quality; but also because I think it is easy to make, economical and just satisfying to taste! It’s even better served with warm garlic bread to lap up what’s left behind on the bowl. The smoky sweet (not sickly sweet) flavour makes my mouth salivate just thinking about it – yes, to me, it is that good.
Hopefully by now, you have trust in my palette to try it out; you’ll definitely feel warm and fuzzy inside afterwards!
1 Kg Butternut (peeled and chopped)
1 Medium onion (chopped)
500g Bacon bones or pork shanks
1 Large potato (peeled and quartered)
1.25 ℓ Water
½ tsp Salt and pepper to taste
Cinnamon stick or ½ teaspoon powder
Pinch of parsley
Place a pot with water on the stove at a medium to high heat. Place butternut, bacon bones, onion, potato, salt, pepper and cinnamon in and bring to the boil. Turn heat down to a medium to low temperature and simmer for 1 -2 hours. Remove the bacon bones and place on a separate plate. Sieve or blend the butternut to further smooth out the consistency. Break the bacon off the bones, discard the bones and mix meat back into the butternut soup. Return it to the stove, and bring it to the boil; boil for 15 minutes. Garnish with parsley and, serve with a dash of cream and your choice of crispy warm bread rolls.