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
Scale
- 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