Spicy Butternut Soup
With the AMC Magnum back in stock we decided to cook soup, lots of soup – enough to feed 80 people! This spicy butternut soup is warming on a cool Autumn day, and fills our 32 litre AMC Magnum. If you're cooking for a slightly smaller crowd, please do reduce your ingredient quantities!
Spicy butternut soup
16 large leeks, washed and sliced or 16 large onions, peeled and sliced
16 medium potatoes, peeled and cubed
120 ml lemon juice
8 kg butternut, peeled and cubed
8 apples, peeled and cubed
120 ml mild curry powder
80 ml ground cumin
120 ml ground ginger
8 litres chicken or vegetable stock
2 litres orange juice
2 litres milk
salt and freshly ground black pepper to taste
ground nutmeg to taste
- Heat an AMC 40 cm Magnum with probe on 6 until Visiotherm reaches the first red area.
- Sauté leeks or onions until transparent and add potatoes. Sauté for 3 - 4 minutes before adding lemon juice. Add butternut and apples, sautéing for 4 - 5 minutes before adding spices.
- Add stock and orange juice to Magnum and bring to a boil. Cover with lid and simmer over a low heat until vegetables are soft. Visiotherm should hover between the 12 - 2 o' clock position. Cooking time will be approximately 1 ½ to 2 hours.
- Blend batches of soup with a large hand blender or in a food processor until smooth. Pour back into unit and slowly bring to a boil with the probe on 4 - 5. Stir in milk and season to taste.