Roasted Butternut Soup with Fresh Coriander

This is one of the recipes that established my reputation in the early years. Very few of the ingredients have changed, but I now roast the vegetables first if time permits and serve it garnished with butternut crisps and fresh coriander for special occasions.


  • 3 T (45 ml) olive oil
  • 2 onions, chopped
  • 2 cups (700 g) butternut, peeled and diced
  • 1 apple, peeled and diced
  • 3 T (45 ml) flour
  • 2 t (10 ml) curry powder
  • 1 t (5 ml) ground cumin
  • 2 t (10 ml) Ina Paarman's Seasoned Sea Salt
  • ¼ t (1.25 ml) grated nutmeg
  • 4 cups (1 litre) water
  • 3 T (45 ml) Ina Paarman's Chicken Stock Powder
  • grated rind and juice of 1 orange
  • ½ cup (125 ml) fresh cream


  • shavings of deep fried butternut
  • fresh coriander

Preheat the oven to 220°C. Toss the onions, butternut and apple with the olive oil. Spread out in a single layer on a baking sheet. Bake for 30 minutes or sauté in a saucepan.

Remove from the oven and stir in the flour, curry powder, cumin, Seasoned Sea Salt and nutmeg blending it with the vegetables.

In a large saucepan, bring the water to the boil. Add Chicken Stock Powder, orange rind, juice and roasted vegetables. Simmer slowly for 10 minutes.

Liquidise the solids with a hand held blender or in a food processor. Add the cream. Taste for seasoning

Optional garnish:

Butternut crisps:

Use a potato peeler to shave off long strips of butternut. Deep-fry these until crispy. Drain on absorbent paper. Dish the soup into bowls and garnish with crispy butternut shavings and fresh coriander.

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