Butternut soup is a winter staple in our home. It’s a wonderful base that lends itself to all kinds of flavours and every pot of soup turns out differently, according to my mood. I like to use a ‘build your own butternut soup’ concept.
Build Your Base
I use a classic base for my butternut soup, as you’ll see below. It’s quick, simple and delicious!
Add Your Herbs / Spices
I love butternut soup because it can be flavoured is so many different ways. Some of our favourite flavour combinations are….
- Ginger and turmeric
- Curry paste / powder
- Rosemary or sage
- Chilli
- Italian seasoning (oregano and thyme)
- Orange juice and orange rind
- Blend It
I love my immersion blender. It means I can blend the soup right there in the pot. Choose your texture according to your family’s preference. We like our butternut soup smooth.
Serve It
Have it plain with a slice of bread, or garnish. Whatever you choose! Our favourite garnishes are cream, fresh coriander, and roasted pumpkin seeds. You could also add…
- Chilli flakes Fresh chilli
- Bacon bits (the crispier the better in my opinion)
- Sour cream
- Chives
- Nutmeg
- Cheese (if you’re a fan on blue cheese then this is a must!)
Build Your Own Butternut Soup Base Recipe
This recipe yields 4 servings. I often double it and then freeze the extra portions.
INGREDIENTS
- 1 large butternut
- 3 Tbs olive oil
- 1 Tbs butter
- 1 onion, chopped
- 1 stalk celery, thinly sliced
- 1 large carrot, chopped
- 1 liter chicken broth
- 1 Tbs of herb / spice of your choice
- salt and pepper, to taste
METHOD
- Preheat the oven to 200 degrees celsius.
- Cut the butternut in half (length ways) and drizzle with olive oil and season with salt and pepper.
- Bake for 1 hour, or until tender and starting to caramelise.
- Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil.
- Add onion, celery, and carrot and cook until softened, 7 to 10 minutes.
- Season generously with salt, pepper, and herbs / spices.
- Add roasted squash and potatoes and pour over chicken broth.
- Simmer 10 minutes, then using an immersion blender, blend soup until creamy.
- Alternately, carefully transfer batches of the hot soup to a blender.
- Serve with garnish of your choice.
Happy cooking!
