Ingredients:
- 50g butter
- 1 Onion Chopped
- 2 Garlic Cloves
- Salt and Pepper
- Grated Ginger ( to taste)
- All Spice (to taste)
- 1 kg Butternut chopped
- 4 Small Red Apples
- 1.5 litres Chicken Stock
- Extra apples for garnish
- 1 Rustic loaf of bread (this can be a Chiabatta, Rye bread or any bread with a rustic look to it, and a crunchy crust on the outside
Method:
- Melt the butter and add the crushed Garlic and chopped Onion to the melted Butter
- Stir in the Ginger and the All Spice
- Add the Butternut and the chopped Apples
- Cover the pot and allow it to cook for a few minutes
- Add the Chicken stock and allow this all to cook together until the Butternut and Apple is cooked to a soft texture
- Puree everything together
- Add some Cream to get the soup to a Veloute consistency
- Slice the extra apples lengthways, keeping the skin and pips attached – as this will contribute to the “rustic” look of the dish
- Grill the apples in some butter and keep aside for garnish
- Take the bread and cut a circle in the top half of the bread
- Remove this cut part of the bread, and using your hands, start hollowing out the bread until you almost reach the crust of the bread – make sure to create a pocket inside the bread