Butternut Soup
With yoghurt and herb swirl
There is nothing as comforting as a bowl of soup on a cold Cape Town day. This simple butternut soup is quick and easy to make (even quicker if you have an instant pot or pressure cooker). This soup is versatile and can be flavoured in various ways, scroll down for some variations.
This week we are prepping for a course next week and I wanted to fill my freezer with easy-to-heat meals for the ladies to enjoy for lunch and this one is always a winner. An oldy, but a goody.
It is the kind of soup that you can add your favourites to and make it just how you want it. I like it a bit spicy, but not everyone agrees so I usually serve it with chilli oil. The recipes calls for sweet potato to thicken, but you can replace with potato. Use up all those bits from the fridge!
I used Greek yoghurt and coriander for the swirl, but use any you have in your fridge.
Time Saver tips
To save even more time making your cooking use pre-cut butternut.
Soup storage
Store the soup in the freezer for up to 3 months, or in the fridge for about a week. Make sure that you fully reheat the soup before serving.
Butternut Soup Variations
I used curry powder in this soup, but it is also delicious with ginger, and/or orange zest and juice. If you want a vegan version use coconut cream instead of yoghurt. I particularly like a hefty addition of ginger especially in those “colds and flu” months.
Butternut Soup
Ingredients
- 1 large butternut
- 1 onion
- 1 carrot
- 1 sweet potato
- 2 tbsp olive oil or butter
- 2 tsp curry powder
- 1 l stock or water
- 1/2 cup Greek yoghurt
- handful coriander
- salt and pepper to taste
- chilli flakes and/or chilli oil to garnish
Instructions
- Peel and roughly chop all the vegetables.
- Preheat your oil or butter in a large pot, and lightly fry the curry powder.
- Add the vegetables and saute for a few minutes. Cover the vegetables with water or stock and bring to the boil.
- Boil for about 30 minutes or until the vegetables are soft. (This can be done in 15 minutes in an instant pot or pressure cooker).
- Blend until smooth. Add salt and pepper to taste.
To serve
- Mix the yoghurt and coriander leaves and swirl into each bowl. Sprinkle chilli flakes or oil to taste over the top.