This soup is perfect for a cold, dreary, sit-under-the-blanket-and-watch-movies day.
Butternut soup, in my opinion, is very diverse; it can be sweet, creamy, thick, think or savoury. It all depends on the spices and vegetables you add in. I went for a thick, creamy, hearty one today.
- 2 medium sized butternuts
- 3 carrots
- 2 sweet potatoes
- 500ml of vegetable stock
- Double thick yogurt, cream or milk
- 1 orange
Cube the butternut and sweet potatoes, dice the carrots.
Dry roast them in a hot pan, until the edges begin to brown. (do not add any oil, water or stock to cook the vegetables in, let the heat do the work)
When they have softened a bit, after about 15 minutes, add them into a large pot with the 500ml of stock.
Put the lid on and let the veggies simmer until they have completely softened.
Remove from the heat and add your cream, milk or yogurt. To make this recipe vegan, you can always add in soymilk, just don’t do what my dumbass did and add in favoured soymilk, it did not end well.
Blitz the soup with an immersion blender until it is smooth.
Put the soup back onto the stove and simmer for an additional 10 minutes to bring out the flavours a bit more. At this point, add in your secret ingredient; the juice of one orange.
This is not necessary, but it adds just that littleJe ne sais quoi that will give the dish just a bit more depth and a zingy, sharp taste.