Ingredients
• One medium-sized butternut, peeled, deseeded and chopped into pieces (the smaller pieces will cook faster)
• One garlic clove, minced
• One teaspoon of ginger, grated
• Two onions, peeled and finely chopped
• Four cups of vegetable stock
• Two tablespoons of olive oil
1. Slow cook onions in olive oil until transparent (clear), for about 10 – 12 minutes.
2. Add the garlic and ginger and gently stir through the onions.
3. Add the butternut and coat with the onion mixture. Cook with the lid on for two minutes.
4. Add the vegetable stock, salt and pepper to taste. The liquid should cover the butternut. Bring to the boil with the lid on.
5. Transfer to your lined Keep It Bag, close and leave for two to four hours. If you don’t have a Keep It Bag, continue to boil on stove.
6. When soft, use a stick blender and blend till smooth. Or try a potato masher during load shedding.
7. For added flavour and nourishment, add a fresh chilli salsa of chopped tomato, onion, chilli, and fresh coriander.
Recipe credit: Project 90 by 2030 for HSI / Africa
