South African-Inspired Butternut Soup

Ingredients

• 1 tablespoon butter
• 2 large onions , finely chopped
• 1 large jalapeno pepper , seeded and minced
• 1 clove elephant garlic , chopped
• 2 cups chicken stock
• 1 teaspoon lemon juice
• 1 pound butternut squash - peeled , 3 1/2
• 1 cup water
• 6 tablespoons cream , or to taste

Instructions

1. 1

   Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.

2. 2

   Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.

3. 3

   Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.