Butternut soup is one of the most comforting and tasty soups to make – and is really budget-friendly as well! Butternut freezes very well and left overs can be reheated successfully. Try out our version for a warming winter meal!
You will need:
1 medium butternut
1 medium onion
Garlic to taste
Olive oil (or vegetable oil) +- 1Tbs
1 tsp red curry paste (or to taste)
1 tsp good quality curry powder
1lt vegetable stock.
Salt to taste
Cream or coconut milk
Coriander or parsley
Roasted seed (pumpkin, sunflower, sesame)
Prepare the butternut – cut in half and roast face down in oven at 180º for about 30min or until tender.
While butternut is roasting in the oven, roast some seeds in a dry pan over medium heat until golden.
Sweat onion and garlic in oil over medium to low heat, until glassy and soft in a pot large enough to take all the ingredients. Add curry powder and paste into cooking onions, and cover over low heat. Let the flavours develop.
By now the butternut should be soft and tender. Carefully remove the cooked butternut from the oven and, using a spoon, remove the seeds. Scoop the roasted butternut into the onion and curry mix, add the 1lt vegetable broth and simmer for 15 minutes stirring occasionally.
Blend the soup until smooth and creamy.
Add a dash honey and cream or coconut milk when serving. Sprinkle roasted seeds on top.