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My Best Butternut Soup Recipe

My favourite recipe for butternut soup with warming spices of ginger and a dash of curry. You can roast the butternut before for added depth of flavour.
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My best butternut soup recipe
Prep Time:20 minutes
Cook Time:1 hour

Ingredients

  • 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
  • Salt pepper 
  • 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

Instructions

  • Toss the butternut, sweet potatoes and carrots lightly in olive oil, spread out onto a baking tray and season with salt & pepper. Roast in an oven that has been preheated to 180C/350F for 35 – 40 minutes until they just start taking on some colour and are just cooked through. Alternatively, skip this step.
  • 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.

Notes

Butternut soup freezes really well. Just thaw and reheat in a small pot as needed.
Servings: 6
Author: Sam Linsell