CUP OF SOUPThe first snow is on the mountains. Temperatures is freezing.
What better to have for supper than a thick cup of hearty soup and some freshly home baked bread without too much fuss.

BUTTERNUT SOUP
2 large butternut peeled and cut into thick slices
olive oil
2 large onion peeled and quarter
1 x Red Chili chopped
Garlic, Salt & Black Pepper
10 ml grounded cinnamon
10 ml freshly grated nutmeg
10 ml Garam Masala
1 x ginger root
Vegetable stock
1 tin coconut cream

Place butternut, chili and onions on a large roasting dish and sprinkle with olive oil, garlic, salt and pepper.
Place in a pre-heated oven of 180 degrees and roast for 40 minutes
Place in a large stock pot - make sure to scrape off all the excess pan juices into the pot.
Add cinnamon, nutmeg, masala and ginger and 500 ml of stock (you can use water )
Cook over a medium heat for 20 - 30 minutes and add in coconut cream
Cook for 3 more minutes and remove ginger root.
Remove from heat and blend with a hand blender to a smooth pulp.
Served with freshly home baked bread, toasted pumpkin seeds and a dollop of cream