Botterskorsie Sop (Butternut Soup)
Botterskorsie Sop
Botterskorsie Sop always carried that soft, golden comfort that made everyone pause for a moment — a smooth, velvety bowl with a hint of sweetness and spice. It was the kind of soup that felt like a quiet hug on a cool day, the sort of thing people remembered long after the last scrape of the spoon.
Ingredients
- 600 g butternut, peeled and diced
- 100 g butter
- 200 ml cream
- 750 ml chicken stock
- Salt & pepper to taste
Method
- Cook the diced butternut in chicken stock until tender.
- Purée until smooth, return to the pot and stir in the butter and cream.
- Season to taste and reheat gently before serving with freshly baked bread.