Butternut and Ginger Soup
The Quirky Foodster Team
Ingredients
- Butternut squash, peeled and cubed — 1 kg (2.2 lb)
- Medium onion, chopped — 1
- Fresh ginger, grated — 1 tbsp
- Garlic, crushed — 2 cloves
- Vegetable oil or butter — 2 tbsp
- Vegetable stock — 1 L (4 1/4 cups)
- Ground nutmeg — 1/4 tsp
- Cream, plus extra to serve — 100 ml (1/3 cup + 1 tbsp)
- Salt and black pepper, — to taste
Method
- Heat the oil or butter in a large pot and soften the onion for 5 minutes.
- Add the ginger and garlic and cook for 1 minute until fragrant.
- Add the butternut, stock and nutmeg. Bring to a boil, then reduce heat and simmer for 25 minutes until the butternut is very soft.
- Blend the soup until completely smooth using a stick blender or in batches in an upright blender.
- Stir in the cream, season with salt and pepper, and gently reheat without boiling.
- Ladle into bowls and finish each with a swirl of extra cream.
Introduction: Butternut squash grows abundantly across South Africa's farming regions, and this warming, lightly spiced soup is a common winter starter in both Afrikaner and English South African households, often served with a swirl of cream and crusty bread.
Cultural Background: Butternut squash grows abundantly across South Africa's farming regions, and this warming, lightly spiced soup is a common winter starter in both Afrikaner and English South African households, often served with a swirl of cream and crusty bread.
Tips: Roasting the butternut cubes in the oven for 20 minutes before adding to the pot deepens the flavour considerably. Add stock gradually if you prefer a thicker soup.
Variations: Add a pinch of chilli flakes for heat, or swap the cream for coconut milk for a dairy-free version with a slightly tropical note. The World Cookbook Project — South Africa — Full Recipes Page 16 Substitute the cream and butter with coconut milk and vegetable oil for a fully vegan version.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months (add fresh cream after thawing and reheating).
Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until piping hot.
Nutrition: Approx. 190 kcal, 3 g protein, 24 g carbohydrate, 9 g fat per serving.
FAQs:
Q: Can I use pumpkin instead of butternut?
A: Yes, pumpkin works well and is a common substitute; the soup will be slightly sweeter.
Q: How do I make it thicker or thinner?
A: Add less stock for a thicker soup, or thin with extra stock or water to your preferred consistency.
- Butternut squash, peeled and cubed — 1 kg (2.2 lb)
- Medium onion, chopped — 1
- Fresh ginger, grated — 1 tbsp
- Garlic, crushed — 2 cloves
- Vegetable oil or butter — 2 tbsp
- Vegetable stock — 1 L (4 1/4 cups)
- Ground nutmeg — 1/4 tsp
- Cream, plus extra to serve — 100 ml (1/3 cup + 1 tbsp)
- Salt and black pepper, — to taste
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