ROAST BUTTERNUT SOUP
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A delicious rich and creamy soup packed with roast butternut and garlic flavour. Since we’ve started making this butternut soup. we’ve never had store-bought again - not even the Woolies one. It’s no wonder why it’s a favourite in my home, because it’s so quick and easy to make, so flavoursome and a great comfort meal.
Total time: 1hr 15min
Serves: +/- 6 people
Here’s what you’ll need:
1 kg butternut
1 large yellow onion
2 medium carrots
1 bulb of garlic
1/2 tsp cinnamon
1/2 tsp paprika
olive oil
250-300ml vegetable stock
180ml cream
salt & pepper to taste
The Method:
Pre-heat your oven to 180°C
Cut the butternut, carrots and onion into medium sized cubes and put them into your baking tray. Drizzle the veg with olive oil and season with cinnamon, paprika, salt and pepper .Cut the top off the garlic bulb and place it in the middle of the veg and drizzle olive oil into the bulb for it to roast.
Roast the vegetables for 50-60 minutes or until soft - tossing them around at halfway.
Transfer your roasted vegetables into a blender or a pot/cup if using a handheld stick blender - depending on the size of your appliance, the blending process may need to be done in batches.
Add the vegetable stock water to the blender with the vegetables and blend until the soup is smooth - *if you are blending in batches, make sure to distribute the vegetable stock evenly amongst them*
Transfer the soup into a pot and onto your stove, over medium heat. Stir in the cream and salt and pepper to taste. Once the soup is hot, it is ready to be removed from the heat.
*if your soup is too thick, add more stock or cream, alternatively you can just add hot water until you’ve reached your desired consistency.
Top the soup with a crack of pepper and a sprinkle of paprika and enjoy with a side of warm, toasty bread - our favourite is sourdough!
Don’t forget to tag us on Instagram when you use this recipe @thepeoplehavespoken.co - and let us know what you think!