My favourite recipe for butternut soup with warming spices of ginger and a dash of curry
1 medium butternut, peeled, deseeded and cut
1 large orange sweet potato, peeled and cut into similar sizes to the butternut
1 – 2 carrots chopped
1 large leek (or 2 celery stalks, or both), chopped
1 large onion chopped
Olive oil and a knob of butter
A few sprigs parsley
2 – 3 bay leaves
1 large piece of ginger grated (about 6 cm)
2 small pieces turmeric grated, or 1 tsp turmeric powder
2 cloves garlic
Small pinch chilli flakes (optional)
1 tsp masala/curry powder of your choice
½ tsp cumin
Approx 1 litre – 1 litre plus 250ml of vegetable stock (I used 3 good stock cubes or 4 stock sachets to 1 litre/ 1.25 litres of water)
Juice of 1 orange (or 2 clementines)
Cream to finish
Dukkha to sprinkle or other toasted seeds and nuts
If you are pre-roasting the butternut, sweet potato and carrots – see the cooks notes above this recipe and do this at the start.
In a large heavy-based pot add the olive oil and butter and sweat the onions/leeks/celery until soft. Put the lid on to generate some steam which helps the sweating. Once soft, add the bay leaves, parsley, garlic and spices and cook for a minute or two until fragrant and just starting to stick to the bottom of the pot.
If you are adding the roasted or uncooked vegetables do so now and immediately add the stock and orange juice. Cover and allow to simmer over a gentle heat for about 45 minutes. If the vegetables are uncooked, cook for about an hour. Take this off the heat, allow to cool slightly, or if you have a metal stick blender you can process this soup while it is still hot.
Remove the bay leaves and then process the soup with a handheld stick blender or in a liquidiser/food processor until smooth.
Serve with fresh cream/coconut cream and dukkha if you have. Chopped roasted nuts and seeds also work really nicely. A nice crusty loaf of bread is mandatory in my opinion too.