Ingredients

Method

• 2 medium butternuts, peeled and cut into chunks 
• 5 T canola or sunflower oil 
• 2 T Woolworths harissa paste
• salt, to taste 
• 1 large onion, halved and thinly sliced 
• 3 bay leaves
• 2 star anise
• 2t each Woolworths fresh crushed garlic, ginger and chilli
• 2 T Woolworths mild curry spice 
• 2 t ground turmeric
• ground white pepper, to taste
• Cream, 1 cup
• 1 x 25 g sachet Woolworths liquid chicken stock concentrate
• 1 cup Woolworths Ayrshire full-cream plain yoghurt
• fresh coriander, to garnish
• Woolworths garlic naan, toasted, for serving
For the harissa oil, mix:
• 2 T Woolworths harissa paste
• 3 T olive oil or neutral oil

Method

Ingredients

1. Preheat oven or airfryer to 180°C. Coat the butternut in 2 T oil and the harissa paste, and season lightly with salt. Place on a baking tray and roast for 15 minutes in the airfryer or 25 minutes in the oven, or until cooked through and slightly charred.

2. While the butternut is roasting, heat the remaining oil in a large saucepan over a medium heat. Add the onion, bay leaves, star anise and season with salt. Cook the onions for 10 minutes, or until completely translucent. Add the garlic, ginger and chilli. Leave out the chilli if you prefer.

3. Stir to combine, cook for 1 minute, then add the curry spice, turmeric and white pepper. Add a little water if the pan seems too dry. Add the roast butternut, the stock, cream and enough water to cover all the ingredients.

4. Bring to a simmer, then remove from the heat and blend using a stick blender, or ladle into a food processor and blend until smooth and silky. Return the soup to the saucepan and gently reheat.

5. Ladle the soup into bowls and swirl through the yoghurt. Drizzle over the harissa oil, garnish with coriander and serve with the toasted naan.

Find more soup recipes here

Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Videographer: Sadiqah Assur
Photographer: Sadiqah Assur