Butternut squash soup is a winter favourite in South Africa when the nights are cold. The following is the basic recipe, but curry powder could also be added, whilst frying the onions, to give it a bite.

Ingredients

• 30g butter (about 1 tablespoon)
• 1 bunch spring onions (scallions), trimmed and chopped¹
• 1kg butternut squash, peeled, seeded and cubed (2.2lb for the unconverted)
• 750ml chicken or vegetable stock (1 1/4 pints or 3 cups or 24 fluid oz)
• 1 stick cinnamon (optional)
• 250ml cream² (1 cup or 8 fluid oz)
• salt to taste
• freshly ground pepper

Method

Melt butter in a large saucepan and sauté the spring onion for three minutes. Add the butternut squash, stock and cinnamon (if used) and bring to boil; cover and simmer for 25 minutes. Push through a food mill or purée in a food processor and return to the saucepan. Add cream and seasoning, heat through, sprinkle with garnishing of choice and serve immediately accompanied with fingers of buttered toast. Garnish with chopped parsley or paprika or cayenne pepper.

This amount is supposed to serve six people, but two enthusiasts have been known to polish off the whole pot!