Butternut soup recipes
Our top 3 of 5 Butternut soup recipes
Ingredients
- 2 butternut squash deseeded peeled and cubed
- 4 sticks Celery. diced
- 6 Carrots Peeled and Chopped
- 3 onions
- to fry olive oil
- to taste salt pepper
- 2 vegetable stock cubes
- 2 cups to cover vegetables water
- ½ tsp cayenne perrper (optional)
- 1 tbs creme freshe (optional)
Method
- Fry onions in a drop of oil until slightly softened. Add vegetables one type at a time and fry for 3 minutes or until slightly softened. Add water and seasoning. Cook until vegetables are soft and add more seasoning if necessary to taste.
- This soup can be pureed to a smooth consistency or left chunky depending on preference.
- Variation:
- To make it a spicy butternut soup you can add cayenne pepper (half tsp) and then serve with a dollop of Creme Freshe.
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Tips
This soup improves with keeping. If you can, prepare a day or two in advance. Keep refrigerated.
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Add commentIngredients
- 45 ml. Butter
- 2 onions chopped
- 500 ml. butternut, cleaned and diced
- 1 Granny smith apple, peeled and chopped. (optional.)
- 45 ml. Flour
- 5-10 ml curry powder
- 1 pinch nutmeg
- 750 ml. chicken stock
- 375 ml. milk
- grated rind and juice of 1 orange
- salt, pepper and a pinch of sugar
- Parsley chopped
- dollops of cream
Method
- 1. Saute onions in the butter until soft and flavourful.
- 2. Add the butternut and saute to absorb the butter and develop the vegetable flavours. (about 3 mins.) stirring lightly from time to time.
- 3. Add the flour, curry powder and nutmeg, blending with the vegetables.
- 4. Add the chicken stock, milk and orange rind and juice. Simmer slowly for 15-20 mins until the vegetables are tender.
- 5. Liquidise the solids in a food processor or rub through a sieve.
- 5. Taste, then add salt, pepper and a pinch of sugar.
- 6. Serve topped with a dollop of cream and a sprinkling of parsley.
- 5.
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Add commentIngredients
- 1kg butternut squash
- 2 tbsp sunflower oil
- 1 onion. chopped
- 2 Cloves garlic. crushed
- 2 Sprigs of rosemary
- 1L vegetable stock
- 150ml Single Cream
Method
- 1. Cut the squash in half and scoop out the seeds. Carefully peel away the skin and dice the flesh. Heat the oil in a large pan, then add the squash, onion, garlic and rosemary and cook, stirring for 5 minutes.
- 2. Pour the stock over, bring to the boil, cover and simmer for 25 minutes
- 3. Remove the tough rosemary stalks then blend until smooth
- 4. Sieve into a clean pan, add the single cream and heat gently. Add a swirl of cream and some chopped rosemary to serve.
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2 Comments
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Add commentScrumptious Sun Sep 13 2009 • Reply
No, but it sounds absolutely delicious. It certainly will work as this is a very good basic soup that you can virtually add anything to make it your own - to your own taste. Just got my brother and mother to join in the states and they are both very excited about it. We have a telephone conference call arranged once a week when we will add recipes simultaneously. Sandy xxxx
carol savage Sun Sep 13 2009 • Reply
This sounds great - have you ever tried adding ginger or corriander (or both?)- Carol xx