Butternut Soup

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Butternut Soup recipe

Butternut Soup recipe

0 from 0 votes
Servings

6

servings
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

This is the ultimate warming comfort food. This recipe is perfect for when you’re craving homemade butternut soup but want an extra zing.

Ingredients

  • 1.5 kg whole butternut, chopped into 3cm chunks

  • 2 carrots, peeled and sliced into 1cm slices

  • 2 onions, chopped into large pieces

  • 6 cloves garlic, minced – or grated – on the fine side of the grater

  • 3-4 cups chicken stock (or vegetable stock for a vegetarian option)

  • 2 chicken stock cubes, crumbled (can use vegetable stock powder for vegetarian option)

  • 1/2 cup sour cream

  • 2 teaspoons salt

  • 1 teaspoon white pepper

  • 1 tablespoon garum masala

  • 1 teaspoon paprika or chilli powder

  • Fresh parsley (to garnish)

Directions

  • Place all ingredients, except sour cream, in a large pot or saucepan.
  • Bring to a simmer over medium-heat until vegetables are tender.
  • Remove from heat. Use an immersion blender to blend until smooth. Alternatively, a smoothie blender can be used to blend the soup in batches.
  • Add the sour cream and stir through.
  • Taste and add extra salt, pepper, and spices if desired.
  • Top with pumpkin seeds and fresh parsley. Serve with warm toast.
  • Notes: Cooled leftover soup can be stored in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.

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