I was once told that South Africans have quite an obsession with butternut and with the last few days having been cold and wet I just smiled when I decided to make a butternut soup. I wanted to keep the soup pretty rustic and did not add any cream or orange. What I did decide to do was toss the butternut in some hot curry powder and add a few cloves of garlic while the butternut was roasting and it did add a wonderful flavour to the soup.
1kg diced butternut
2 teaspoons hot curry powder
4 whole unpeeled cloves of garlic
oil for drizzling
3 cups warm chicken or vegetable stock
1 heaped teaspoon finely grated fresh ginger
salt and cracked black pepper for seasoning
knob of butter
fresh sage leaves
Preheat the oven to 200 degrees C. Toss the butternut with the curry powder and oil, place in a roasting tray with the cloves of garlic and roast until the butternut is soft and the edges has started to turn dark brown.
Let the butternut and garlic cool down a bit. Gently squeeze the roasted garlic from the skins, place in a blender with the butternut, chicken stock and ginger and pulse until smooth. It is easier to do this in two batches. If you want a smoother soup pass the mixture (or half of the mixture) through a sieve. Place the soup in a pot and gently reheat till hot and check the seasoning.
Melt the butter in a pan and add the sage leaves. Fry for a few seconds and spoon over the soup. Serve with toasted sour dough bread.