South Africans love pumpkin in all its forms. Butternut is a particular favourite.

I often think my obituary will honour me as ‘the woman who gave us Butternut Soup’.

I worked hard to lift this humble homegrown soup to the level of a culinary gem. Butternut has such a glorious deep yellow colour, by roasting the butternut beforehand we intensified both the colour and flavour.

Fruit is a natural culinary partner to butternut, therefore I added an apple and the zest and juice of an orange.

To enhance, but not dominate, the flavour we added a little curry powder, cumin and nutmeg.

The savoury flavour was strengthened with our Ina Paarman Liquid Chicken Stock. Richness and smoothness was added with fresh cream.

As you can see every building block of this classic recipe is there to serve a purpose.

Without much ado, here is the recipe, do try it with confidence.

ROASTED BUTTERNUT SOUP

Serving: 6

Prep time: 15 minutes

Cook time: 45 minutes

Skill level: 1 (Easy)

 

Ingredients

2 onions, chopped

2 cups (700 g) butternut, peeled and diced

1 apple, peeled and diced

1 t (5 ml) vegetable spice (I use Ina Paarman’s Vegetable Spice)

3 T (45 ml) olive oil

3 T (45 ml) flour

2 t (10 ml) curry powder

1 t (5 ml) ground cumin

1 t (5 ml) seasoned sea salt (I use Ina Paarman’s Seasoned Sea Salt)

¼ t (1 ¼ ml) freshly grated nutmeg

4 cups (1 litre) water

 3 T (45 ml) chicken stock powder (I use Ina Paarman’s Chicken Stock Powder)

grated zest and juice of 1 orange

½ cup (125 ml) fresh cream

Butternut crisps, to garnish (see Tip)

Orange zest, to garnish

 

 

Method

Pre-heat the oven to 200°C. Toss the onions, butternut and apple with the vegetable spice and olive oil. Spread out in a single layer on a baking sheet.

Bake for 30 minutes (you can also sauté the ingredients in a frying pan).

Remove from the oven and stir in the flour, curry powder, cumin, seasoned sea salt and nutmeg, blending them with the vegetables.

In a large saucepan, bring the water to the boil. Add chicken stock powder, orange zest and juice and roasted vegetables.

Simmer slowly for 10 minutes.

Liquidise the soup with a hand-held blender or in a food processor. Add the cream and check seasoning.

To serve, ladle the soup into bowls and garnish with butternut crisps and orange zest.

 

Tip

To make butternut crisps, use a potato peeler to shave off long strips of butternut.

Deep-fry until crisp and drain on paper towel.

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