Butternut and cinnamon soup with caramelized butternut and toasted pine nuts

Ingredients

10gr Butter

500gr Butternut peeled, seeded and skinned

50gr diced onions

1 whole clove star anise

5gr stick cinnamon

5gr orange zest

Water enough to cover the ingredients

100ml fresh cream

50gr butternut cubed 1cm pieces for garnish

5gr sugar

Method

In a medium sized pot add the butter, onions, stick cinnamon and the star anise, sauté the onions till soft and translucent without adding any caramelization to them. Then add the butternut chunks and the garlic, give it a good stir then cover with water, turn down the heat and simmer till the butternut is soft.

Remove from the heat and let the mixture cool slightly, remove the stick cinnamon and star anise then blend the soup till smooth, add the blended soup back into the pot. Add the cream and bring the soup back to a simmer.

In a small pan, add the oil and the small cubes of butternut over low heat, the butternut will cook slowly and start to caramelize, once the butternut is soft add the sugar and caramelize the butternut. Be careful not to burn the sugar.

Add a ladle of soup to your favorite soup bowl, then garnish the soup with the caramelized butternut and a swirl of cream and your favorite herb before serving.you won’t miss it!