Butternut Soup recipe

Rate it

08/25/2010

Add to Favourites print

Print version |

Print Ingredients | email

Email to a friend

Click image to enlarge...

As the last of the cold weather leaves us, take this opportunity to make some Creamy Butternut Soup - and you can make it dairy-free too!

Ingredients

2 onions, finely chopped
2 cloves of garlic, chopped
Freshly grated root ginger (optional)
3 cups (750 ml) butternut (baked or cooked)
1/3 cup (90 ml) applesauce, or 1 peeled, de-seeded and chopped Granny Smith apple
3 cups (750 ml) chicken stock
1 cup (250 ml) milk, cream, buttermilk or coconut milk
1/2 to 1 teaspoon (2 to 5 ml) mild curry powder
Pinch nutmeg
Zest and juice of 1 orange
To season: salt, black pepper, paprika and a pinch of sugar
Optional: 1 to 2 tablespoons cornflour to thicken

To serve:
1 tablespoon cream per person (dairy free if you wish)
Chopped parsley or coriander

Directions

Saute onion in butter or oil until soft.

Add garlic, ginger and curry powder. If yourre using diced apple, add it now.

Saute for 3 minutes.

Add butternut, orange zest and stock and let simmer until heated through while stirring from time to time.

If you're using apple sauce instead of fresh apple, add it now.

Add milk, orange juice and nutmeg, and bring back to simmer while stirring from time to time.

Combine cornflour with a little water to form a paste and stir into the soup to thicken. Simmer for a few minutes while stirring.

Season to taste.

Use a food processor or stick blender to puree the soup.

Garnish each bowl of soup with a tablespoon of cream and a sprinkling of parsley or coriander, and serve piping hot.

Servings

Serves 6

This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.

Print version |

Print Ingredients | email

Email to a friend

Add to:

Facebook | Digg this story

Digg | |

views: 14888 avg rating: 3.17 votes: 84