Roasted butternut soup

Recipe from: 11 April 2011

Ingredients 9
Servings 1
Minutes 10 mins

Ingredients

Serving Change
  • 1
    large butternut, cut into chunks, seeds removed but leave skin on
  • 2
    Tbs
    olive oil
  • salt and pepper to taste
  • 2
    cloves garlic, crushed
  • 1
    large onion
  • 1
    l
    chicken or vegetable stock
  • 1/2
    tsp
    cinnamon
  • 1/2
    cup
    greek style yoghurt or cream (optional)
  • coriander to garnish
 

Method

10 mins
 
Preheat the oven to 200°C.
Place the butternut onto a roasting tray, drizzle with some olive oil and season with salt and pepper.
Roast for 1 and a 1/2 hours.
In a large pot, saute the garlic and onion until soft and aromatic.
Add the roasted butternut as well as the stock and cinnamon, cover and simmer for 15 minutes.
Use a stick blender and pulse until velvety smooth. Stir in the yoghurt or cream and season to taste.
Garnish with fresh coriander.
Serve with crusty bread.

Kitchen notes: This soup freezes well.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.
 

Read more on: butternut  |  soup
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.