Butternut Soup

butternut soup

In case you haven’t noticed, it’s soup season in these parts! The cooler weather just beckons soup and homemade bread, doesn’t it? Butternut soup has been on my list of things to make and I finally got around to it. It’s a South African favorite so I knew I had to try it! The butternut gives it a slightly sweet taste, even though you don’t add any extra sweeteners to it. There are lots of recipes out there for this dish but I used the one found here. I loved the curry in it and I added a little bit of milk to give it a slight creamy taste. For my American friends, if you want to try this dish, the closest thing to butternut would be pumpkin. And be warned, butternut is extremely hard to cut. I got out my sharpest, biggest knife I could find!

1.5kg butternut squash
2 tbsp olive oil
50 g butter
2 onions, peeled and chopped
2 cloves of garlic, crushed, peeled and chopped
1 tsp curry powder
sea salt
freshly ground black pepper
1.5 litres vegetable or chicken stock
a bunch of flat-leaf parsley, finely chopped

1. Butternuts are one of the hardest vegetables to cut. Always use a large sharp knife. The easiest way is to top and tail the butternut, then cut it across into two.

2. Stand each half on one end and cut away the skin from top to bottom. Halve each piece lengthways and remove the seeds. Heat the oil and butter in a large saucepan, add the onions and garlic and gently saute.

3. While the onions and garlic are sauteing, chop the butternut flesh, then add it to the onions and mix well. Stir in the curry powder and seasoning. Pour in the stock, stir well and bring to the boil. Simmer for 35 minutes until the butternut is soft.

4. Blend the soup with a hand-held blender (a worthwhile purchase, by the way, if you don’t have one already). Serve topped with plenty of parsley and a drizzle of olive oil.

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