Everybody Wants a Personal Chef

By Kings Camp Team on August 19, 2014
Roast Butternut Soup
Roast Butternut Soup

Why do most parents dread the daily grind of preparing dinner? They’re tired after a long day. They may lack inspiration. Cooking for fussy kids who often reject your offerings is rather soul destroying. Constantly thinking of healthy and interesting food with which to nourish your family is rather stressful for most modern health conscious home cooks.
I think that’s why the parents I’ve met at Waterbuck are so absolutely grateful that I’m cooking for them and their children. It’s a whole burden lifted. I’ve kept meals quite simple often referring back to old family favourites and my guests have loved it. There are a few South African standards that we grew up with, that are just yummy. So I’m not even going to try and change them. Any South African Granny or Gogo out there can take credit for this one.

Recipe – Traditional Butternut Soup
1 large or 2 small Butternut – cut in half lengthwise (leaving the pips and skin on during roasting develops a deeper nutty flavour). Sprinkle with olive oil, salt & pepper. Roast at 180C for about 45min, until soft.
1 onion – chop
1 Tbsp Olive Oil
1 tsp mild curry powder
1 tsp cinnamon
In a large pot on a low heat, fry the onion in the oil til softening, than add the curry and cinnamon to develop the flavours of the spices. Scoop the seeds from the cooled butternut and discard to compost. Scoop the flesh from the skin shell and add to the onion.
Add 1 litre vegetable stock. If you really don’t have the time then a good quality, MSG-free vegetable stock will be okay. Otherwise it really is worth it to make your own.
Blend with a stick/immersion blender. If you like a creamy soup add 1 cup cream and heat just before serving. Otherwise just serve with a dollop of cream or plain yogurt, a sprig of coriander and/or a sprinkle of cayenne pepper or paprika.

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