Butternut soup is creamy, thick, smooth, silky, nutty, healthy, satisfying and easy to make. When those cooler evenings start, butternut soup with its sunny orange colour is the perfect way to warm up your mood and the cold.
Need a starter that’ll get spoons dipping as soon as the bowls arrive? This is it. Looking for a main that’s light and filling at the same time? Ladle a few extra spoonfuls and serve with soft fresh bread to soak it up with.
Rich Butternut Soup
Servings: 4 Time: 1 hour Difficulty: Easy
- 800g diced butternut squash (1 medium size butternut)
- 400ml water
- 1 clove garlic, thinly sliced
- 5ml mild curry powder
- 1 chicken stock cube, crumbled
- 250ml buttermilk
- In a large saucepan, place the butternut, curry powder, garlic, stock cube and water
- Cover with a lid and bring to the boil
- Reduce the heat and simmer for 30 minutes, until the butternut is tender
- Allow the soup to cool slightly, then puree – either in a blender or with a stick blender in the saucepan, until smooth
- Stir in the buttermilk and heat slowly until just hot
- Sprinkle or spoon over a topping in each bowl
- Serve with fresh buttered bread
To add different dimensions to your soup, try adding different toppings like chopped coriander leaves (cilantro), sliced red chilli, crumbled feta, toasted pumpkin seeds, sour cream, yoghurt, crispy bacon or cumin.