- 1 x medium to large butternut
- 1 x packet of Royco Chilli Beef and Green Pepper Soup
- 250 ml cream
- 1 x medium onion sliced
- 400-500g lamb cubes
- 1 x table spoon olive oil
- Ina Paarman Braai and Grill Spice
Peel the butternut and cut into cubes. Add to a medium to large pot and cover with boiling water and allow to cook until the butternut is soft and you have cooked of most of the water. (needs some judgement call) Remove from the heat.
You can now liquidize the butternut in a liquidizer or use and electric blender until it has a nice smooth texture. Pre mix about two thirds of the Royco Chilli Beef soup with a little bit of milk or water in a cup to make a paste. If you prefer a bit more chilli taste you can mix the whole packet. Add this to the butternut soup and stir in. The soup will start to thicken and now add the cream and stir into the mix.
In a separate pan saute the onions in the olive oil until golden brown and then add the lamb cubes. Add some Ina Paarman Braai and Grill spice to taste. Cook the lamb until done and brown.
Add the lamb and onion mix to the soup and now slowly bring the soup to simmer for a couple of minutes so that all the flavours can combine.
Serve with some panini or sliced ciabatta bread grilled in a sandwich press with some butter on one side