Roasted Butternut Soup (VG)
Butternut soup is the epitome of comfort in a bowl, with its velvety texture, sweet and saty undertones, and nutty flavor. I grew up eating this soup as a child, and everytime my mother made it, it tasted slightly different. My favorite version includes fresh ginger, nutmeg and coconut cream, giving it a fresh twist! To quote my friend who I recently gave a batch to.. ‘this isn’t some basic white girl soup’! I did laugh at this comment, and took it as a compliment! To me, that’s the greatest thing about cooking, you can get inspired by all sorts of flavors and cuisines, creating something new and exciting every time! This roasted butternut soup is as nourishing as it is delicious, and just to add that extra punch of flavor, I’ve topped it with yogurt, roasted pine nuts, basil, chili and olive oil! You’re gonna love it!
Notes
Beyond its ability to warm the soul on a chilly day, this hearty dish is packed with health benefits. Butternut squash, the star ingredient, is rich in vitamins A and C, which support eye health and boost the immune system. It’s also a great source of dietary fiber, aiding digestion and promoting a feeling of fullness. The potassium in butternut squash supports heart health, while its antioxidants help combat inflammation. The added ginger has further benefits, with anti-inflammatory properties, improved liver function, reduces insulin resistance, among other things! Not only is this soup delicious, you just feel good eating it!
Because this soup is vegetarian, it can last in the fridge for up to 2 weeks. To keep this dish vegan, feel free to sub the butter for coconut oil, use sugar instead of honey, and choose vegan yogurt for the topping.
Butternut – the subject of chopping up a butternut is always a ‘task’ for me. Depending on my mood/time, I’ll buy the ready skinned and chopped butternut. I know it’s better to chop it from scratch (no plastic containers, less waste), but if the occasion calls for it, you can buy it already prepared. If you don’t have access to butternut, you can easily use sweet potato, pumpkin, or even combine butternut and sweet potato, which is what I sometimes do. I also like to add 2 potatoes, which makes the soup go that much further, and is a great creamy adition. The less potatoes, the stronger/sweeter the soup will be. It’s up to you!
One last note on the butternut – I found roasting it first adds to the flavour – I would recommend it! But if this seems like a tedious task, you can just add the butternut and potatoes raw in step 4, and cook for longer, about 35-40 mins, adjusting the stock accordingly.
Nutmeg – I like to grate fresh nutmeg when cooking, but feel free to use the dried spice version, you’ll still get a lovely flavor.
Coconut Milk/Cream – this is an optional addition, but combined with the ginger and nutmeg it’s SO delicious. If you have it in your cupboard, I would suggest trying it. Coconut and butternut go really well together!
If you’re into soups like I am, see some further recipes below!
What You’ll Need
- 28oz butternut – skinned and chopped into 1″ cubes
- 2 medium potatoes – peeled and chopped into 1″ cubes
- 1 tsp sugar or honey
- olive oil
- salt and pepper
- 1 onion – med to large, peeled and chopped
- 1.5 cups chopped celery
- 2-3 cloves garlic – skinned and chopped
- 1 thumb size ginger root – peeled and chopped
- 1/4 tsp nutmeg (you can add a little more if you’re grating it fresh)
- 2 tbsp coconut cream, or 1/4 cup coconut milk
- 1 tbsp butter
- small handful fresh thyme
- 1.5 – 2.5 L veggie stock (preferably hot)
- salt and pepper
Toppings (optional)
- roasted pine nuts (1/2 tbsp pp)
- fresh basil
- yogurt or creme fresh (1 – 2 tbsp pp)
Roasted Butternut Soup
- Total Time: 45
- Yield: 4-6 1x
Description
Deliciously sweet roasted butternut, blended together with onions, grated nutmeg, coconut cream, ginger and garlic, and topped with roasted pine nuts, yogurt, basil and olive oil
Ingredients
- 28oz butternut – skinned and chopped into 1” cubes
- 2 medium potatoes – peeled and chopped into 1” cubes
- 1 tsp sugar or honey
- olive oil
- salt and pepper
- 1 onion – med to large, peeled and chopped
- 1.5 cups chopped celery
- 2–3 cloves garlic – skinned and chopped
- 1 thumb size ginger root – peeled and chopped
- 1/4 tsp nutmeg (you can add a little more if you’re grating it fresh)
- 2 tbsp coconut cream, or 1/4 cup coconut milk
- 1 tbsp butter
- small handful fresh thyme
- 1.5 – 2.5 L veggie stock (preferably hot)
- salt and pepper
Toppings (optional)
- roasted pine nuts (1/2 tbsp pp)
- fresh basil
- yogurt or creme fresh (1 – 2 tbsp pp)
Instructions
- In a medium bowl, mix your cubed butternut and potatoes, sugar, half your fresh thyme, salt and pepper, and a generous dash of olive oil. Cook in the airfryer @ 385 deg for 30-35 mins. If you choose to roast in the oven, you may need an extra 10 mins. The butternut should be soft and browned once ready.
- While step 1 cooks, chop and prepare the rest of your ingredients. Set a large pot on the stove on a medium/low heat, and add a generous dash of olive oil. Fry your onions for 7-8 mins, stirring regularly, letting them turn golden brown. Add the celery, and fry for a further 4-5 minutes.
- Add your butter, ginger, garlic, nutmeg, remaining thyme, salt and pepper to the pot, and cook for a further 5 minutes, stirring in between.
- At this stage, your butternut and potatoes should be soft enough and can be added to the pot, along with the stock. The stock should almost cover the vegetables, but not over, as we dont want it to be watery. Let this simmer on a medium to low heat with the lid on for 8-10 minutes. If the soup feels too water, simmer with the lid off.
- Turn the heat off and remove any thyme stalks from the pot. Add your coconut cream/milk, stir, then blend using a hand held blender, seasoning further to taste.
- Serve your soup with the optional toppings mentioned, along with some fresh sourdough!
Notes
You can store this in your fridge for 1-2 weeks. Serve as a started or a main! See further notes in the post!
- Category: Lunch/Dinner
- Method: Stovetop
Keywords: butternut soup
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