Butternut soup is definitely a crowd favourite. It's comfort in a bowl. I like to add sweet potato, carrots, and aromatics like turmeric, garlic, ginger, and lemongrass for their immune-boosting properties (which we could all use more of in the winter season). This recipe is also dairy free and uses coconut milk instead of dairy cream.
What You'll Need - Serves 4
1 butternut (about 250g)
1 orange sweet potato (about 150g)
2 carrots
1 yellow onion
4 garlic cloves
Thumb size piece of ginger
1 lemongrass stalk (optional)
2 bay leaves
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne pepper
4 cups vegetable stock
250ml coconut milk
salt and pepper
Sour cream or creamy feta for serving
Prep - 10 Minutes
Peel and roughly chop your butternut and sweet potato into large chunks.
Roughly chop your carrots and onions.
Peel garlic cloves and lightly crush them with the back of your knife.
Peel your ginger and roughly chop it.
Let's Get Cooking - 30 Minutes
In a large pot on medium heat, add 4 tablespoons of cooking oil of your choice. Place the butternut, sweet potato, carrots, onion, ginger, lemongrass stalk, and garlic.
Add the bay leaves, paprika, cayenne pepper, and turmeric and stir until all the vegetables are coated in the spices.
Season with salt and pepper
Add the stock and boil until the sweet potato and butternut are soft - about 20 minutes
Once cooked, remove the bay leaves and lemongrass.
In a blender, add the cooked soup ingredients straight from the pot. Spoon in the stock from the pot as and when needed while blending to get your desired texture. (Note: The soup will be thick and we will loosen it up with coconut milk)
if you have a stick blender, you can do this process directly in the pot.
Place the soup back in the pot on low heat.
Add the coconut milk and simmer for another 5 minutes.
Taste for salt and pepper and season accordingly.
Pour some sour cream or sprinkle some feta on top when serving.
Serve and enjoy - Freeze leftovers if you have any and reheat when needed for a quick meal.
Love,
V