Roast butternut soup with curry-butter roti

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This butternut soup recipe is so flavourful and easy, you won’t make it any other way! It makes a large amount, so you can freeze half and reheat quickly before loadshedding. If you use pre-chopped butternut and Woolies’ pre-chopped garlic, ginger, turmeric and chilli cubes, you’ll spend just over 5 minutes of hands on time prepping the soup – the oven does the rest!

Ingredients

1.5 kg butternut, cubed
1 t ground cinnamon
1 t ground cumin
1 t ground coriander
3 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
2 T butter
3 cloves garlic, crushed
1 t fresh ginger, grated
1 t fresh turmeric, grated
2 green chillies, finely chopped
1 sprig fresh curry leaves
2 cups liquid vegetable stock
1 x 400 ml can coconut milk
20 g fresh coriander, roughly chopped
6 Woolworths fresh all-butter rotis
30 g fresh coconut chunks, grated

Cooking Instructions

1. Preheat the oven to 180°C. Toss the butternut, ground spices and 2 T olive oil, then place on a baking tray and season. Roast for 1 hour until tender and golden brown.

2. Heat the remaining olive oil and the butter in a large saucepan over a medium heat and sauté the garlic, ginger, turmeric, chillies and curry leaves until fragrant and golden brown.

3. Set aside half the fragrant butter, then add the roasted butternut, stock and coconut milk to the pan and bring to a simmer.

4. Remove the curry leaf stalk, then blend the soup until smooth using a stick blender. Add water to adjust the consistency if necessary.

5. Mix the reserved butter with the coriander, brush onto the rotis. Heat in a pan.

6. Garnish the soup with grated coconut and serve with the rotis.

Find more soup recipes here.

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Videography: Romy Wilson
Photograph: Jan Ras
Food assistant: Lerato Motau