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Butternut Soup

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Butternut Soup1 Medium-sized butternut

2 Onions

1 Apple chopped

45ml Olive oil

10ml Curry Powder

5ml Gound Cumin

10ml Salt

1.25ml grated nutmeg

1l Water

35ml Good Vegetable Stock Powder

625ml Milk

1 Orange (zest and juice)

Natural Yoghurt, fresh cream, or goat’s milk feta to serve

Coriander to serve

  • Preheat the oven to 220 degrees celsius
  • Roast the butternut, onions, and apple by tossing in the olive oil and spreading on a baking tray for about 30 minutes or until cooked and golden.
  • Remove the vegetables from the oven and sprinkle them with all the spices until they are all well coated.
  • Heat the water n a large pot.
  • Add the stock powder, milk, orange juice and zest, and the roasted vegetables to the water.
  • Simmer for 10 minutes, stirring occasionally.
  • Using the food processor, blend the soup until smooth.
  • Serve with a dash of natural yoghurt, crumbled goats milk feta, and sprigs of fresh coriander.

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