DINNER IN 40 MINUTES
PANTRY-FRIENDLY
1
Step 1
Melt the butter in a large pot and soften the onion for five minutes.
DINNER IN 40 MINUTES
PANTRY-FRIENDLY
SOUP · LUNCH
Butternut Soup
Smooth, lightly spiced butternut soup with a touch of curry and nutmeg. A comforting 40-minute vegetarian lunch for 4.
Total time40 min
YieldServes 4
DietVegetarian
Shopping11 ingredients
DifficultyEasy
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Check ingredients as you gather them, then work through 4 calm, clearly numbered steps.
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Ingredients
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Method
4 steps · about 40 minutes total
2
Step 2
Add the garlic, curry powder and nutmeg and cook for one minute.
3
Step 3
Add the butternut, potato and stock. Simmer for 20 minutes until very soft.
4
Step 4
Blend until smooth, stir in the cream and season to taste.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Roast the butternut first for a deeper, sweeter flavour.
Thin with extra stock if the soup is too thick.
The soup freezes well before adding the cream.
Good to know
Yes. Use milk, coconut milk or simply more stock.
Yes, for up to three months. Freeze it before adding cream for the best texture.
Pumpkin or sweet potato work the same way.
About this recipe
Butternut soup is a South African winter favourite: smooth, golden and lightly spiced with curry powder and nutmeg. A potato gives it body, so a little cream is all it needs.
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