Butternut soup cappuccino

October 14, 2008 (Last Updated: January 11, 2019)
Butternut soup cappuccino recipe

Comforting butternut soup gets a style injection to turn it into a classy starter.

Cook’s tip: If you don’t have a cappuccino frother, simply skip that step. Using an ordinary whisk will not generate enough speed to create the froth. 

Print Recipe

Butternut soup cappuccino

Serves: 6
Cooking Time: 40 mins

Ingredients

  • 30ml (2 tbsp) butter
  • 1 onion, finely chopped
  • 500g butternut, peeled and diced
  • 100ml cake flour
  • 5ml (1 tsp) ground cinnamon
  • 15ml (1 tbsp) brown sugar
  • 1 litre chicken stock
  • 250ml (1 cup) fresh cream
  • salt and freshly ground black pepper, to taste
  • 6 butternut shavings, oven-dried, to garnish

Instructions

1

Melt the butter in a saucepan over a medium heat and sauté the onion until soft and golden, about 5 minutes.

2

Add the butternut and toss well to ensure that it is coated with butter.

3

Add the flour, cinnamon and sugar, and mix well. Cook until the sugar begins to caramelise, about 2 minutes.

4

Add the chicken stock and cook over a medium heat until the butternut is soft, about 30 minutes.

5

Blend the soup in a food processor until it is very smooth, then pass it through a fine sieve several times to ensure that the texture is perfectly creamy. Add the cream and stir to combine.

6

Let the mixture cool and spoon into 6 cappuccino cups. Use a cappuccino frother to create frothiness to the top of each soup, garnish with a butternut shaving and serve.

Notes

To drink: Simonsig Kaapse Vonkel has crisp Granny Smith apple notes with a hint of freshly baked biscuits.

 

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October 14, 2008 (Last Updated: January 11, 2019) By
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