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Build Your Own Butternut Soup

Build Your Own Butternut Soup

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.
  • 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
  1. Preheat the oven to 200 degrees celsius.
  2. Cut the butternut in half (length ways) and drizzle with olive oil and season with salt and pepper.
  3. Bake for 1 hour, or until tender and starting to caramelise.
  4. Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil.
  5. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes.
  6. Season generously with salt, pepper, and herbs / spices.
  7. Add roasted squash and potatoes and pour over chicken broth.
  8. Simmer 10 minutes, then using an immersion blender, blend soup until creamy.
  9. Alternately, carefully transfer batches of the hot soup to a blender.
  10. Serve with garnish of your choice.
Happy cooking!


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