Roast Butternut Soup

Spoil your loved ones with this rich Roasted Butternut Soup. Add some crispy croutons for a delightful crunch.

Conversions

intermediate

SERVES 8

PREP TIME 30mins

COOK TIME 40-50mins

Ingredients

Soup

  • 1,5kg cubed butternut
  • 10ml Olive oil
  • 30ml Huletts Golden Syrup
  • 2 onions
  • 15ml Olive oil
  • 4 stalks celery
  • 5ml freshly crushed garlic
  • 750ml vegetable or chicken stock
  • Salt and black pepper to taste
  • 3,5ml cinnamon

Crouton Topping

  • 8 slices of sour dough or artisanal bread either broken into pieces or cut into cubes
  • 60ml Pumpkin seeds
  • 60ml Chopped rosemary
  • 45ml Huletts Golden Syrup
  • 30ml Olive oil

Method

Soup

  1. Place the cubed butternut in a roasting pan, sprinkle with salt and pepper and drizzle with oil and syrup.
  2. Place in a preheated oven at 180 °C and roast until soft
  3. In a pan, fry the onion until tender, add the celery and garlic and fry till soft.
  4. Add the stock, cinnamon and roasted butternut.
  5. Bring to the boil and simmer for 10 minutes.
  6. Remove from heat, cool and blend till smooth.

Crouton Topping

  1. Place bread, pumpkin seeds and rosemary on a baking tray. Drizzle with syrup and olive oil. Season with salt and pepper.
  2. Place in a preheated oven of 180 c for 10 -15 minutes until nicely toasted.
  3. Remove from tray and store in an airtight container if not using immediately.
  4. Serve on top of the hot soup.

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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g