Butternut soup is a firm favourite in many homes and on many restaurant menus. It is quite a sweet vegetable particularly in season and soups that are too sweet can be overwhelming and confusing for some tastebuds.
Despite the sweetness, I do love the smooth texture. Some butternut soups tend to look more like a puree but I prefer it thinner but still unctuous.
I find that using chilli, cumin and coriander adds the right savoury note to this dish so that it’s a perfectly balanced bowl of sweet and spicy.
If you’re not keen on heat leave out the chilli but do add the cumin and coriander to add extra warmth to this already comforting soup.
Omit the traditional dairy cream and substitute with coconut cream. Apart from making it a vegan soup, it also adds another flavour dimension that will leave you wanting more.
My butternut soup recipe is quick, easy and inexpensive. Try it and let me know what you think.
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- 1 onion
- 1 medium sized butternut
- 1 – 2 carrots
- 2 cloves garlic
- 2 cm cube of ginger
- Chilli to taste
- 1 tsp cumin
- 1 tsp coriander
- 1 tablesptock powder
- Coconut milk
- Braise onion until golden.
- Add other aromatics and spices and cook for a minute or two being careful not to burn the garlic.
- Add in the diced butternut, carrot, and stock powder, and water.
- Allow to cook until the veg has softened completely.
- Blend until smooth.
- Serve with coconut milk and garnish with fresh coriander.