With Winter in full swing right now, a hearty curried butternut soup is a perfect warm-up. Soups are the ideal way to stay warm and still get in the nutrients you need. Make this curried butternut soup in bulk and separate them it into containers and store in the freezer. Super simple to quickly warm it (take out) up on those cold nights when you would rather be curled up on the couch with a good book than have to cook! Add some zing to this soup with a touch of ginger –great to take the chill out of the air. This recipe serves 4.
- 500 g butternut, peeled, cubed, and pips removed
- 1 small onion, chopped
- 30 ml cooking oil
- 3 ml curry powder
- 2 cm piece fresh ginger root, peeled and chopped
- 625 ml vegetable or chicken stock
- Salt and pepper to taste
- 125 ml cream
- In a large saucepan, combine butternut cubes, chopped onion and oil. Sauté for 5 minutes, add in curry powder and ginger root; cook a further 3 minutes.
- Add in vegetable or chicken stock. Simmer gently for approximately 25 minutes or until vegetables are tender.
- Using a plunge blender, process the soup until smooth.
- Check seasoning, and add in cream.
- Chill before serving cold; or return soup to the saucepan to reheat gently, and serve hot.
• Add 1 or 2 peeled, chopped, Granny Smith apples to the recipe in step 1.
• Omit the curry powder and ginger; add in 3 ml ground nutmeg, and 2 ml ground cinnamon for a more subtle flavour.
• Roast butternut, onion, oil, curry powder and ginger root together at 180ºC/160ºC fan/Gas mark 4, for 35 – 40 minutes until tender. This will develop the flavour; then add the stock and process as above.