Roasted butternut soup
6
Easy
15 minutes
25 minutes“I like to roast the butternut first for that caramelised flavour (which you can do in the air-fryer – pro tip!). And you can swap butternut for pumpkin if you like.” – Abigail Donnelly
Ingredients
Method
- 500 g Woolworths prepared butternut
- 1 head garlic
- 2 T olive oil
- 3 cups vegetable or chicken stock
- 1 cup cream
- 1 t maple syrup
- salt, to taste
Method
Ingredients
1. Preheat the oven to 180°C. Place the butternut onto a baking tray and drizzle with olive oil. Wrap the garlic in foil and place on the tray. Roast for 25 minutes.
2. Squeeze the garlic from the skins into a blender and add the butternut and stock. Blend, then pour into a pan and stir in the cream and maple syrup. Season to taste.
Cook's note: Here is a list of butternut soup toppers
• Cooked sorghum
• A drizzle of cream or amasi
• Chunks of crisp garlic bread or croutons
• Slices of sausage or chorizo
• Roasted butternut slices and pumpkin seeds
Photograph: Jan Ras
Food assistant: Lerato Motau
Comments