Roasted butternut soup

Because the butternut is roasted it yields an intense burst of flavour.
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Recipe from: 11 April 2011
Preparation time: 10 mins
Cooking time: 1.5 hrs


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


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.

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Tip of the day

Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

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