Butternut Soup
Warm Up with West African Inspired Butternut Soup
As the days get shorter and the temperature drops, there’s nothing quite like a comforting bowl of soup. Today, we’re sharing a vibrant and flavourful Butternut Soup recipe, drawing inspiration from the rich culinary traditions of Africa. This isn’t your average butternut squash soup – we’ve added a subtle kick with green chilies and a touch of brightness with lemon juice, creating a truly memorable dish.
Butternut soup is a fantastic choice for a weeknight dinner, a cozy weekend lunch, or even as a sophisticated starter for a dinner party. It’s naturally creamy, packed with nutrients, and incredibly versatile. This recipe serves 6, making it perfect for families or gatherings.
What makes this Butternut Soup special?
- African Inspired Flavors: While not tied to one specific African nation, the use of chilies and the overall approach to building flavour profiles are inspired by West African cuisine.
- Subtle Heat: The green chilies add a gentle warmth that complements the sweetness of the butternut squash.
- Bright and Fresh: A squeeze of lemon juice balances the richness of the soup and adds a refreshing zing.
- Easy to Make: With a relatively short prep time and straightforward instructions, this soup is accessible to cooks of all skill levels.
Serving Suggestions:
- Garnish with a swirl of fresh cream for a luxurious touch.
- Serve with crusty bread for dipping.
- Add a sprinkle of toasted pumpkin seeds for extra texture and flavour.
- For a heartier meal, pair with a side salad or grilled chicken.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes, you can! Kabocha squash or even sweet potatoes would work well as substitutes for butternut squash.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup vegan?
A: Not as written, due to the cream and potentially the chicken stock. To make it vegan, substitute the chicken stock with vegetable stock and replace the cream with coconut cream or a plant-based alternative.
Q: How spicy is this soup?
A: The spice level depends on the chilies you use. Start with a small amount and add more to taste. Removing the seeds from the chilies will also reduce the heat.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
We hope you enjoy this delicious and comforting Butternut Soup! Let us know in the comments how it turns out for you.
Butternut Soup
Ingredients
- 1.5 kg butternut squash finely chopped
- 2 large brown onions finely chopped
- 3 small garlic cloves or 1 elephant garlic clove
- 500 ml chicken stock
- 1 tsp lemon juice
- 250 ml water
- 3 small green chilies or 1 large jalapeño, no pips, finely chopped
- 1 tbsp melted butter
- 250 ml fresh pouring cream
Instructions
- Peel and pip the butternuts, and cut it into about 5cm square chunks.
- Peel and chop the onions quite finely.
- Chop the garlic very finely, or push through a garlic press.
- Halve the Jalapeño pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
- Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
- Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
- Liquidise with a Bamix or a food processor.
- Serve hot.
- Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.
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