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3 Easy butternut soup recipes

by Cybele
We Australians call it butternut pumpkin, but most of the world calls it butternut squash. The thought of this always makes me giggle. It reminds me of when I first moved to England and asked the grocer for a pumpkin. He raised an eyebrow and said, ‘In this country, we feed pumpkins to the pigs.’ I spotted the butternut in the corner and asked him what it was called. ‘Squash,’ he said. It was then I started to fall in love with all the different names for things. The various words hint at the different paths our nations have taken.
A butternut pumpkin in the kitchen is like an insurance policy. Whenever I’m ever stuck for a meal it’s there. If I can’t think what to cook, I cut it up, leaving the skin on (I think it’s easier to cut it off once it’s cooked, but opinions seem to vary on this) and smother it in oil. While it’s roasting, I ferret around in the kitchen to see what I can find. Do I have ingredients for a curry, salad or soup? If soup is the winner I halve two or three onions and throw them in the tray too. If you want to save on washing up and make a one pot wonder, boil the butternut instead of baking.
Pumpkin is a willing accomplice and will happily walk in practically any direction you can dream up.  Little Heckle is a lover of soups, although I suspect it’s mainly because I cut up his toast into thinly sliced soldiers and he can dip-dip to his heart’s content. Here are some of the favourites in our house.Pumpkin soup ingredient

Thai style butternut soup

1 ½ kilo/ 3.5 lb  butternut pumpkin/squash cut into 2 inch chunks
Coconut or your favourite cooking oil
2 onions
1 litre/ 2 pints chicken stock or water
A can of coconut milk
A couple of spoons of your favourite Thai curry paste (I usually have this green curry paste in the freezer, but tom yum from  a jar is good too)
A dash of fish sauce
Fresh herbs like, coriander, mint and Thai basil
Preheat oven to 200° C/ 390 °F. Melt coconut oil in a large baking tray in the oven. Smother the cut butternut with the oil, sprinkle with salt and pepper and pop in the oven. After about ten minutes throw the quartered onions into the oven tray too and shake it up a bit.
When the butternut and onions smell sweet, are starting to brown and are soft (this takes about half an hour in our oven), put them all into a pot and blend with a hand blender, adding coconut milk, stock (or water) and curry paste until you’re happy with the taste and consistency. If you would like to add a bit of a salty flavour punch, add a dash or two of fish sauce. Put the blended soup back on the heat, bring to a boil and turn down to a simmer until you’re ready to eat. Serve with a sprinkle of herbs.

Pumpkin and chorizo soup

1 ½ kilo/ 3.5 lb butternut pumpkin/squash, cut into 2 inch chunks
Olive oil
½ teaspoons allspice
2 onions
4 rashers of bacon, cut into little pieces
1.5 litres/ 3 pints chicken stock (or water)
2 chorizo sausages, sliced
Sour cream and shredded parsley to serve
Preheat oven to 200° C/ 390 °F. Smother the cut butternut in oil on a large baking tray, sprinkle with salt, pepper and allspice, mix it up a bit and stick in the oven. After about ten minutes throw the quartered onions into the oven tray too and shake it up a bit.
Fry the bacon in a big saucepan until  it starts to turn golden and take off the heat. When the butternut and onions smell sweet, are starting to brown and are soft (this takes about half an hour in our oven), toss the pumpkin and onions into the saucepan with the bacon and blend with a stick blender. Pour in the chicken stock (or water), mixing as you go, until you’re happy with the consistency. Put the blended soup back on the heat, bring to a boil and turn down to a simmer until you’re ready to eat. Fry the chorizo in a little pan. Plop on top of the served soup with a dollop of sour cream and parsley if you’re feeling fancy.

Curry butternut soup

1 ½ kilo/ 3.5 lb butternut pumpkin/squash, cut into 2 inch chunks
Coconut or your favourite cooking oil
2 onions
2-3 curry leaves (fresh or dried)
1 teaspoons mustard seeds
A couple of tablespoons of your favourite curry paste, like rogan josh or vindaloo
Big pinch turmeric
1 ½ litres/ 3 pints chicken stock
Pepper
Chopped coriander, plain (unsweetened) yoghurt and naan to serve
Preheat oven to 200° C/ 390 °F. Melt coconut oil in a large baking tray in the oven. Smother the cut butternut with the oil, sprinkle with salt and pepper and pop in the oven. After about ten minutes throw the quartered onions into the oven tray too and shake it up a bit.
 Heat some oil in a big saucepan and fry the curry leaves, mustard seeds, curry paste and turmeric for a minute until fragrant. When the butternut and onions smell sweet, are starting to brown and are soft (this takes about half an hour in our oven), put them all into a pot with the fragrant herbs and blend with a hand blender, adding stock until you’re happy with the taste and consistency. Put the blended soup back on the heat, bring to a boil and turn down to a simmer until you’re ready to eat. Serve with a sprinkle of coriander, dash of yoghurt and naan bread if you’re up for it.
What is your favourite empty fridge meal?
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About BlahBlahMagazine

Cybele Masterman (Bele) trained as a beauty therapist, aromatherapist and journalist. After working as all of the above has found herself on a quest for a beautiful and meaningful life that doesn't cost the earth. Follow on google: +blahblahmagazine twitter: @blahblahzine or Instagram: BlahBlahMagazine

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