A super easy, full of flavour and affordable butternut soup that will keep your body winter proof.
This must be the easiest butternut soup recipe ever. The toughest step in preparing this soup is peeling and cutting the butternut. Basically all you need to do is place your butternut on a roast pan, drizzle some oil and sprinkle over rosemary and spices. Roast until tender, throw the roasted butternut into a pot with a vegetable stock cube and water. Then simmer, puree and serve.
This soup is everything you would expect in a classic butternut soup; sweet, smooth and bursting with flavour. I honestly feel like there is no need to add any cream to the soup, it is already creamy and silky just the way it is. Please don't hesitate to add some crunch with toasted butternut seeds or any other seed of choice.
Roasted butternut soup:
Preparation time: 10 minutes
Cooking time: 35 minutes
1 large butternut (peeled, deseeded and cubed)
1T/ 15ml olive oil
2t/ 5ml rosemary
1t/ 5ml paprika
1t/ 5ml garlic powder
1t/ 5ml onion powder
Salt and pepper
2 vegetable stock cubes
4 cups/ 1L water
1 spring of fresh rosemary
1. Preheat the oven to 200°C. Spread butternut evenly on a baking tray, add oil, spices, herbs and season well with salt and pepper. Mix well to ensure all pieces are evenly coated in the oil spice mix.
2. Roast the butternut for 20- 25 minutes until tender. Once cooked, transfer the butternut into a medium pot, add stock cubes and water. Then bring the butternut to a boil.
3. Continue cooking the butternut for 5 minutes to allow the stock cubes to dissolve.
4. Remove the pot from the heat and blend the soup until thick and creamy. Check the soup for seasoning before serving.
5. To serve pour the soup into soup mugs or bowls and garnish with some fresh rosemary.