I love Butternut and there are so many Butternut soup recipes around. As a traditional South African starter, it is often made with an orange flavour and recently I have found a few recipes that add coconut milk, giving it a more oriental flavour. I prefer the basic, slightly curried taste and like my soup thick and wholesome. Hearty and delicious, this soup is perfect for cold, rainy days! It is a wonderful nurturing dish.
2 Tbs Olive Oil
Large Butternut (around 800g - 1kg) chopped
1 Large Onion, chopped
2 Leeks, sliced
1 Potato, peeled and chopped
2 Cloves Garlic, crushed
15ml Ground Cumin
15ml Ground Nutmeg
1 Litre Vegetable Stock
2 Tbs Brown Onion Seasoning
2 Tbs Mild curry powder
Around 150ml Cream
Black pepper and Maldon Salt to taste
- Heat the oil in a pot and add the onions and leeks and cook, stirring, until the onions are golden and soft.
- Add the garlic, butternut and potato, and stir some more. Then add the cumin and nutmeg and cook for about 5 minutes. (If your butternut starts to stick, add a little water to it)
- Add the stock and brown onion seasoning and allow to boil for another 2-5 minutes.
- Simmer on a low heat, covered for about 1 hour and 20 minutes.
- If it is too thick for your taste, add some more stock, otherwise take off the heat and allow to cool.
- Blitz in a food processor or with a hand held-blender until it is smooth.
- Add the cream and pepper and salt. (You can garnish with fresh coriander and a drizzle of cream)
- Serve hot, garnished with a dash of cream and serve with fresh crusty bread or savoury muffins.
Serves around 6