Butternut soup

By Faeza
26 July 2016

butternut soup


¦ 800g butternut squash

¦ 60ml (4 tablespoons)

melted butter

¦ 2 large onions, finely chopped

¦ 3 cloves garlic, crushed

¦ 10ml (2 teaspoons)

curry powder

¦ 5ml (1 teaspoon) lemon juice

¦ 500ml (2 cups) chicken stock

¦ 250ml (1 cup) water

¦ 1 small green chilies, finely


¦ 250ml (1 cup) fresh pouring



Peel and pip the butternuts, cut it into about 5cm square chunks.

Heat butter in a large saucepan, cook onions, garlic and curry powder until onions are soft and transparent.

Add the lemon juice and chicken stock, stir until well mixed.

Add water, chilies and butternut cubes, simmer until the soup is thick and all the ingredients are well blended together, about an hour.

Liquidise in a food processer until smooth.

Or mash with a potato masher and rub through a sieve to achieve a smooth texture.

Serve soup hot in individual bowls.

Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before


Garnish with croutons and chili flakes if desired.

Use pumpkin instead of butternut for a different taste.