A steaming bowl of butternut soup offers a perfect balance of sweet and savoury flavours. Enjoy this soup as a starter, side, or main dish. It’s packed with good-for-you veggies as butternut is an outstanding supply of vitamin A, potassium and fibre which makes it good for digestion, blood pressure, and healthy hair and skin.
The butternut soup will be an instant hit with the whole family as it is only slightly spicy, but you could also decide to leave out the curry powder and add a sprinkling of cinnamon instead. This recipe is also a great make-ahead option. In fact, it tastes even better the next day!
You’ll only need eight basic ingredients to make this rich and comforting soup: Butternut squash, onion, chicken stock, flour, mild curry powder, milk, cream, and sugar.
Either use an immersion blender to puree the soup until smooth. Or you can transfer the soup in two batches to a traditional blender and puree it there. (Just be extremely careful blending hot liquids; you do not want the blender to be too full.)
Swirl a tablespoon or two of fresh cream into the centre of each bowl and garnish with coriander. Serve with grilled cheese sandwiches or just plain crusty bread.
- You could replace the cream with a coconut oil. Stir in a little coconut oil into the soup just before serving. It melts down and adds a delicious hint of coconut flavour.
- 1 chopped onion
- 1 tsp chicken stock powder (optional)
- 1 kg peeled and chopped butternut
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp mild curry powder
- 2 tbsp flour
- 1 cup milk
- black pepper
- 100 ml cream
- 1 lt hot water
- Fry the onion in the butter
- Add the butternut
- Cover the butternut with water
- Add the stock and sugar
- Boil until the butternut is soft
- Mix the flour and curry powder with a little bit of milk until it forms paste
- Add to the butternut
- Use the milk to reduce thickness of the soup
- Pour the mixture into a blender and blend until smooth
- Add a little cream and fresh black pepper
- Serve in a bowl or your favourite mug