My best butternut soup recipe
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Prep Time
20 mins
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Cook Time
1 hr
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Course
Soup
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Cuisine
South African
My best butternut soup recipe
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My favourite recipe for butternut soup with warming spices of ginger and a dash of curry. You can roast the butternut before for added depth of flavour.
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Ingredients
- 1 medium butternut peeled, deseeded and cut
- 1 large orange sweet potato peeled and cut into similar sizes to the butternut
- 1 – 2 carrots chopped
- 1 large leek or 2 celery stalks, or both, chopped
- 1 large onion chopped
- Olive oil and a knob of butter
- A few sprigs parsley
- 2 – 3 bay leaves
- 1 large piece of ginger grated about 6 cm
- 2 small pieces turmeric grated or 1 tsp turmeric powder
- 2 cloves garlic
- Small pinch chilli flakes optional
- salt pepper
- 1 tsp masala/curry powder of your choice
- ½ tsp cumin
- Approx 1 litre – 1 litre plus 250ml of vegetable stock I used 3 good stock cubes or 4 stock sachets to 1 litre/ 1.25 litres of water
- Juice of 1 orange or 2 clementines
- Cream to finish
- Dukkha to sprinkle or other toasted seeds and nuts
Instructions
- Toss the butternut, sweet potatoes and carrots lightly in olive oil, spread out onto a baking tray and season with salt & pepper. Roast in an oven that has been preheated to 180C/350F for 35 – 40 minutes until they just start taking on some colour and are just cooked through. Alternatively, skip this step.
- In a large heavy-based pot add the olive oil and butter and sweat the onions/leeks/celery until soft. Put the lid on to generate some steam which helps the sweating.
- Once soft, add the bay leaves, parsley, garlic and spices and cook for a minute or two until fragrant and just starting to stick to the bottom of the pot
- If you are adding the roasted or uncooked vegetables do so now and immediately add the stock and orange juice. Cover and allow to simmer over a gentle heat for about 45 minutes. If the vegetables are uncooked, cook for about an hour. Take this off the heat, allow to cool slightly, or if you have a metal stick blender you can process this soup while it is still hot.
- Remove the bay leaves and then process the soup with a handheld stick blender or in a liquidiser/food processor until smooth.
- Serve with fresh cream/coconut cream and dukkha if you have. Chopped roasted nuts and seeds also work really nicely. A nice crusty loaf of bread is mandatory in my opinion too.
Notes
- Butternut soup freezes really well. Just thaw and reheat in a small pot as needed.
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