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)
- Honey
- 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.