Spicy Butternut Soup


If you have read my previous post about Butternut Lentil Burgers you will know that I am in the process of cooking my way through an excess supply of butternut. I’ve now managed to store most in the freezer. This reminds me of Amma, whenever she had extra vegetables or after harvesting them from the back garden she would prepare them by pealing, shelling then chopping vegetables into tidy pieces for storage in the freezer. We used to have a chest freezer for that purpose. Unfortunately I don’t have a lush vegetable garden like Amma used to so a combination fridge freezer serves me well.

© 2011 l www.foodlikeammausedtomakeit.blogspot.com

With the last piece of Butternut left -I have made  Spicy Butternut Soup. The inspiration for Spicy Butternut Soup-the smell of Christmas! It is only September (3 months away from Christmas) yet I have already spotted Christmas treats in stores. Inspired by this smell of Allspice, key ingredients for Spicy Butternut Soup include butternut, ginger, cinnamon, nutmeg, orange zest, and paprika. This is quite a mild soup but the combination of ginger and nutmeg result in a sharp spicy taste-sweetened by the butternut and cinnamon.


© 2011 l www.foodlikeammausedtomakeit.blogspot.com

This recipe serves 1.

  • 1 cup chopped butternut
  • ½ teaspoon freshly ground ginger
  • ½ cinnamon powder
  • 1 teaspoon paprika (or chilli/curry powder)
  • ¼ teaspoon ground nutmeg 
  • 1 teaspoon orange zest
  • ¼ teaspoon butter
  • 1 cup milk
  • ½ cup vegetable stock (you can also use water)
  • ¼ cup cream (optional)

Optional. You can use a teaspoon of Allspice instead of the cinnamon and nutmeg.

1. To make the soup-use the chopped pieces of butternut. They can be parboiled or baked in the oven.
2. Melt the butter. Add ginger. Fry until slightly brown. Add cinnamon, nutmeg and paprika.
3. Braise for 2 minutes. Add pumpkin. Add stock or water. Add salt. Allow butternut to cook soft. Add milk. Cook until the milk boils.

© 2011 l www.foodlikeammausedtomakeit.blogspot.com

4. You can add ¼ cup cream to thicken the soup or omit if counting calories.
5. Use a blender to cream the soup-or if you prefer a more rustic soup then use a potato masher to smooth the butternut.
6. Remove from stove. Serve warm.

How to Make a Butternut Bowl

© 2011 l www.foodlikeammausedtomakeit.blogspot.com

1. If you are a butternut fan-like I am and would like to serve the butternut soup in its shell then it is best to clean the butternut then bake in the oven for 15 minutes until it is partially soft.
2. Remove from oven. Use a spoon to scoop out the excess butternut from the shell.Take care not to scoop out to much- you want the butternut bowl to be leak proof.

TIP: I placed the butternut into baking dish then covered with foil. This steamed the butternut without browning it.

© 2011 l www.foodlikeammausedtomakeit.blogspot.com


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