Butternut soup
Butternut soup is a perfect, any-time soup that is extremely tasty. Perfect for those freezing winter days! You can use pumpkin instead of butternut if you feel like a flavour change. If you have one of those hand blenders use that in the pot. If you don’t go here to get one, they are the handiest things in the kitchen. (4 people)
What you need
25 ml sunflower oil
1 large chopped onion
1 teaspoon curry powder
pinch ground ginger
Pinch salt
Half cup milk
500g cubed and peeled butternut
1 medium peeled and chopped potato
2 peeled and chopped apples
1 tablespoon butter
pinch turmeric
pinch ground cinnamon
3 cups chicken stock
Half teaspoon sugar
1 bay leaf
Whipped cream to garnish
The Process
Heat the oil and butter bogether and Sauté onions until golden.
Add pumpkin, potato and apples and cook for 2 mins then add the spices and cook for a further 2 mins.
Add stock, milk, salt, sugar and bay leaf, bring to the boil then reduce heat and simmer for 25 mins. Remove from the heat and allow it to cool until lukewarm.
Remove bay leaf and puree soup.
Reheat and serve with a little cream and some nice crusty warm bread.
Made this recipe and absolutely loved it. Rich and creamy and hint of spice make your tastebuds asked for more. Tx
Hi Marisa, thats fantastic and thanks so much for letting us know. Cheers for now G
Made this soup, and wow This is such a lovely combination of flavours. really delicious.
Thanks for taking the time to let us know, winter is such a great time to try out new flavours, happy days G
Excellent and easy recipe!
Made it this evening for the second time. The first time I followed the recipe to the word, but with 2 potatoes for extra thickness. The milk separated after the 25 min boil (full cream), but the food processor fixed everything. It was delicious!
Tonight I doubled the recipe (3 potatoes), dropped the sugar and milk, substituted half the curry for some cayenne pepper and added the juice of an orange and half it’s zest before the 25min boil. After pureeing the soup I added 250ml cream. It was super! The lightest and most delicate flavor that I could ever imagine for a butternut soup!
Anyway, thank you Graham for this great reicpe!
Thanks so much for letting us know, cayenne pepper sounds fantastic, will try that one myself. Have a good one G
Hi Graham. Does it matter what apple variety I use.
Thanks for a great blog!
Regards
Johan
Hi Johan, Golden delicious are perfect, granny smith can be a little sour depending on where the come from so I would recommend golden delicious or I think they call them Queen apple, a little red, a little yellow on the skin. Enjoy it, G
How do I make chicken stock?
Hi Roxanne, I use Jamie Olivers recipe for fresh chicken stock, http://www.jamieoliver.com/recipes/chicken-recipes/easy-chicken-stock
It freezes well but I must confess I more often than not just use stock cubes or powder. Cheers for now G
Hi Graham
can the soup be frozen?
Cathi
Hi Cathi, yes it can, enjoy it G
Can I use cream combined with milk for a richer soup?
Sure you can, about 1/2 and 1/2 will be nice and rich. Cheers for now G
Fantastic! Loved the recipe…..who would have said that I can make a delicious butternut soup.
Great stuff Fanie, glad you enjoyed G
Graham can you tell me how many people this will serve?
Hi Sharon, 4 or 5 servings. Have a great day G
Have you recipes for butternut and orange soup? One that is not too fattening.
Thanks
Hi Lynette, afriad not but this one looks good. Cheers for now G
http://www.unileverfoodsolutions.co.za/recipes/categories/show/577-1601-0-R0001318.butternut_and_orange_soup.html
and the milk??
Hi bonny, updated the recipe, thanks for pointing it out. Cheers for now G