Main Meals

Roasted butternut soup

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

Wine/Spirit Pairing
Woolworths House Pinotage

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  • 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

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

Find more soup recipes here. 

Photograph: Jan Ras
Food assistant: Lerato Motau

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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