A butternut hot not not.
Some photos had been lost after creating this recipe.
Butternut, a yellowy mustard coloured pumpkin i have never tried to cook and rather like the okra and the mooli pages back it is certainly worth a try.
I try to add a photo of a butternut when i next purchase one or you could look it up.
I was totally unsure as to what the taste would be like and how to prepare.
This item is therefore based upon my own recollection and findings and personal taste.
The photo used is the only remaining photo i had uploaded and is of the soup created.
One butternut pumpkin
half an onion (chopped extremely finely or pureed)
2 scotch bonnett chillies (chopped finely/wear gloves with these chillies and do not allow children to touch them and clean the floor if seeds drop and especially if you have pets.
4 potatoes (small
2 carrots (medium (6")
2 cloves of garlic
1 level tsp Turmeric
a tsp ground ginger
1 tsp ground cloves
1 level tsp Garam masala
Salt and black pepper to suit your own taste
A orange slice to garnish.
Put 1.5-2litres of water on to boil.
Cut the butternut in half and remove the seeds with a spoon.
Chop the butternut into bite size peices and add to saucepan
Also cut the potatoes in half or into 3 pieces and add
Regarding the butternut, i thought the skin of the butternut not to be exactly hard but i would have personally preferred to have removed the skin prior to cutting but you should maybe decide that for yourself.
Use a blender/chopper to almost pulp the carrots or grate them and add with the onion, garlic and other ingredients bring to the boil, reduce heat then simmer on high heat for maybe 3o minutes or until th butternut is soft enough for you.
Add minimal salt /pepper to taste after to suit.
When ready, use a ladle or a cup to take soup from saucepan. Eat the butternut and potatoes later. Garnish with orange. Delicious hot or cold.
Delicious whatever time of the year.