Butternut soup, to me, is one of those foods that just comforts the soul. It’s a golden bowl of sunshine on a gloomy day. Making butternut soup is what cooking should be about. It’s about creating something delicious that everyone will enjoy. But mostly it’s about feeling loved and making those that eat the food feel loved and comforted too.
This soup is easy to make, and includes simple ingredients most of us already have in the pantry. I packed this recipe with flavourful spices which you can add and remove as your taste allows. I personally love the deep flavours of the curry spices and the tamarind flavour of the Worcestershire sauce, as they are mild enough to not overshadow the fresh butternut flavour. There’s also a little secret ingredient – a single potato. The potato adds smoothness and also some bulk so it fills you up a little better. This butternut soup makes wonderful use of a delicious vegetable, plus it freezes well. Creamy and comforting, it is perfect for serving with freshly baked bread!
Ingredients
- 2 medium sized butternut squash* (1 1/2 kg), peeled, pipped and cut into small chunks
- 1 medium sized potato, peeled and cut into small chunks
- Olive oil
- 1 teaspoon dried thyme
- 1 tablespoon butter
- 2 large onions (white or brown), finely chopped
- 2 small garlic cloves, very finely chopped
- Finely chopped fresh chilli to taste (optional)
- 1 teaspoon lemon juice
- 500 ml chicken stock
- 1/2 teaspoon turmeric**
- 1 teaspoon cumin**
- 1 teaspoon paprika**
- 1 teaspoon cinnamon**
- 1/2 teaspoon nutmeg**
- 2 tablespoons Worcestershire sauce**
- 250 ml water
- 250 ml fresh cream
- Salt
- Pepper
*Choose squash with longer necks, as they have more flesh. Pre-cut chunks are also an easy and convenient option, if available.
**Feel free to remove according to taste and depth of flavour desired.
Method
- Preheat oven to 200ºC.
- Place cubed butternut and potato on a baking tray or large roasting tray and drizzle with olive oil, then sprinkle with dried thyme, salt and pepper.
- Roast on the middle rack for 35-40 minutes or until very tender, but not overly browned.
- While the butternut and potato are roasting, heat butter in a large, heavy bottomed pot over medium heat.
- Add onion, garlic and chilli (if using) and sauté until onion is translucent and soft.
- Add lemon juice, chicken stock, turmeric, cumin, paprika, cinnamon, nutmeg and Worcestershire sauce and stir until mixed.
- Add water and roasted butternut and potato to the pot and using a potato masher, roughly mash the ingredients.
- Gently simmer until soup thickens.
- Add cream and stir through.
- Check seasoning and add salt and pepper to taste.
- Liquidise with food processor or immersion blender until smooth.
- Serve hot by lading soup into bowls. Optionally garnish with toppings such as croutons, roasted seeds, fresh parsley, crisp prosciutto and sage, microgreens or a swirl of fresh cream.
