Creamy Butternut Soup

Make easy classic soup recipes in our favourite flavours, with an epic roast vegetable and blended vegetable hack to make the easiest soups ever:

- Bacon and Broccoli Soup
- Roasted Tomato Soup
- Chicken and Corn Soup
- Butternut Soup

These easy soup recipes make an easy winter dinner idea and easy lunch recipe. These easy soups are perfect to prep ahead and a great way to use leftover vegetables too.

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FULL RECIPE

Serves 2
Hands-on time: 10 minutes
Hands-off time: 60 minutes

INGREDIENTS

1 medium (1kg) butternut
1 small onion, quartered
2 carrots, chopped
4 sprigs thyme, plus extra for the garnish
2 tbsp oil
1 tsp Hinds Spices Cinnamon
tsp salt
tsp Hinds Spices Pure Black Pepper
2 cups (500ml) vegetable stock
1 cup (250ml) cream

Serving suggestion:
Toasted bread

METHOD

1. Preheat the oven to 180C and line a medium-sized baking tray with foil. *Chefs Tip: Lining the dish with foil makes for an easy clean-up!

2. Peel and deseed the butternut and chop it up into 2cm squares. Place the chopped butternut onto the tray along with the onions, carrots and thyme sprigs and drizzle over the oil. Add the butternut seeds to one corner of the tray in an even layer. *Chefs Tip: Roasted butternut seeds make for a great soup topping!

3. Sprinkle over the Hinds Cinnamon Spice and place the dish in the oven for 45-50 minutes or until the butternut is soft and slightly golden on the edges.

4. Remove the tray and reserve the butternut seeds. Place the roasted butternut along with the carrots, onion and vegetable stock into a blender and blend on high speed for one minute.

5. Pour in 1 cup of cream and blend for another 30 seconds until the butternut soup is smooth and creamy.

6. Divide the soup into 2 bowls. Drizzle over the remaining cream and top with fresh thyme leaves and the roasted butternut seeds. Serve with slices of toasted bread and ENJOY! *Chefs Tip: Pour leftover soup into a zip seal bag to freeze for another time! Soup can be frozen for up to a month.

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