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Roasted butternut soup

Recipe from: 22 July 2013

Ingredients 9
Servings 4
Time 00:15


  • 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

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