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 butternut squash peeled, deseeded and cut, medium
- 1 sweet potato peeled and cut into similar sizes to the butternut, large, orange
- 1 carrot 2, chopped
- 1 leek or 2 celery stalks, or both, chopped, large
- 1 onion large, chopped
- olive oil knob of butter
- butter knob of butter
- parsley a few sprigs
- 2 bay leaf 3 pieces
- 1 ginger about 6 cm, large piece, grated
- 2 Turmeric or 1 tsp turmeric powder, small pieces, grated
- 2 cloves garlic
- chili flakes optional, small pinch
- salt
- black pepper
- 1 tsp masala powder or curry powder of your choice
- ½ tsp cumin
- vegetable stock I used 3 good stock cubes or 4 stock sachets to 1 litre/ 1.25 litres of water, approx 1 litre to 1.25 litres
- orange juice or 2 clementines, juice of 1 orange
- 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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