Roasted butternut soup

Recipe from: 22 July 2013

Ingredients 9
Servings 1
Minutes 00:15


Serving Change
  • 1
    diced butternut
  • 2
    hot curry powder
  • 4
    whole unpeeled cloves of garlic
  • oil for drizzling
  • 3
    warm chicken stock
  • 1
    finely grated fresh ginger
  • salt and cracked black pepper for seasoning
  • knob of butter
  • fresh sage leaves


Preheat the oven to 200ºC.

Toss the butternut with the curry powder and oil, place in a roasting tray with the cloves of garlic and roast until the butternut is soft and the edges has started to turn dark brown.

Let the butternut and garlic cool down a bit. Gently squeeze the roasted garlic from the skins, place in a blender with the butternut, chicken stock and ginger and pulse until smooth.

Tip: It is easier to do this in two batches. If you want a smoother soup pass the mixture (or half of the mixture) through a sieve.

Place the soup in a pot and gently reheat till hot and check the seasoning.

Melt the butter in a pan and add the sage leaves. Fry for a few seconds and spoon over the soup.

Serve with toasted sour dough bread.

Recipe reprinted with permission of HeinStirred. To see more recipes, click here.

Read more on: butternut  |  soup  |  vegetarian  |  recipes


Bacon Parmesan potato nests

2016-10-21 11:21 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
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.