Ingredients

• 3 red onions
• 2 cloves garlic
• A thumb sized piece of ginger
• 2.5 kilograms of butternut
• 3 large carrots
• 1.5 tsp of cayenne pepper
• 2 tsp of sweet paprika powder
• 10 squirts of Maggi
• Sprigs of fresh rosemary, thyme and parsley
• 2.5 litres of vegetable stock
• 100 ml wine for flavouring
• Olive oil
• Salt and freshly ground pepper for seasoning

Instructions

As the soup is puréed before serving the slicing of the different ingredients does not have to be precise. I always use a knife to take the hard skin off the butternut. It works best if you cut the bottom and top off the butternut so that it rests firmly on a wooden chopping board. Sharpen the knife in between butternuts, as necessary.

1. Peel the butternuts, slice in half, clean out the seed and then slice into cubes or wedges, place in a bowl.
2. Peel and slice the carrots
3. Slice the onions and crush the garlic cloves, add them to a large pot with olive oil
4. Once the onions have been sizzling and are turning glassy, add the butternuts and carrots to the pot.
5. Pour in the wine, followed by the vegetable stock, stir it all through
6. Now add the herbs, cayenne pepper, freshly ground black pepper, sweet paprika powder, Maggi, sliced ginger and salt to taste.
7. Let the soup come to the boil and then simmer for roughly 45 minutes.
8. Use a hand blender to purée the soup before serving.