24 January, 2024
Butternut Soup

Everyone loves butternut soup, especially on a cold day and the best part is that it is quick and easy to make, as well as easy to digest.
Butternut as a vegetable is filled with antioxidants which include vitamin C and E, and beta-carotene.
It’s shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases.
Butternut soup is also a good source of fiber and potassium. Potassium is important in maintaining a healthy blood pressure.
This website contains affiliate links, and this means that the owner of the website makes commissions on qualifying purchases.
How To Make Butternut Soup
You Will Need:
1 medium-sized butternut
2 Onions
1 Apple chopped
45ml Olive oil
10ml Curry Powder
5ml Ground Cumin
10ml Salt
1.25ml grated nutmeg
1 liter of Water
35ml Good Vegetable Stock Powder
625ml Milk
1 Orange (zest and juice)
Natural Yoghurt, fresh cream, or goat’s milk feta to serve
Coriander to serve
Method:
- Preheat the oven to 220 degrees Celsius
- Roast the butternut, onions, and apple by tossing in the olive oil and spreading on a baking tray for about 30 minutes or until cooked and golden.
- Remove the vegetables from the oven and sprinkle them with all the spices until they are all well coated.
- Heat the water in a large pot.
- Add the stock powder, milk, orange juice and zest, and the roasted vegetables to the water.
- Simmer for ten minutes, stirring occasionally.
- Using the food processor, blend the soup until smooth.
- Serve with a dash of natural yoghurt, crumbled goats milkĀ feta, and sprigs of fresh coriander.
And there you have it, fresh homemade butternut soup.
Tired of cooking? Amy’s Organic Soups are a great way to stock your pantry shelves.
Try this Split Pea and Gammon Soup Recipe.