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.