South African Butternut Soup Recipes

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SOUTH AFRICAN BUTTERNUT SOUP



South African Butternut Soup image

This recipe is so simple, and yet is the tastiest butternut soup ever! I am quite sure that the chilli pepper has a great deal to do with its success, it really is just a hint of a burn, but brings out the rich, nutty flavour of the squash perfectly. For this recipe to be truly wonderful, a home-made chicken stock is the ideal choice, so the little time it takes to boil up some chicken carcasses and herbs is well worth the trouble, there are loads of simple recipes for chicken and other stocks in almost every cookbook and on most cooking websites. If you don't want to take the time to make your own stock though, then make one from a stock cube or powder. I do not honestly know what can be used as a substitute for the butternut squash, if it is not available in your country, because pumpkin does not work well, although it does look similar to a butternut in colour. The texture of a butternut is much smoother and finer than pumpkin, and it is a lot sweeter. Perhaps it is rather more like a sweet potato in both texture and colour than a pumpkin.

Provided by ZAR-INA

Categories     Vegetable

Time 1h45m

Yield 2 litres, 6-8 serving(s)

Number Of Ingredients 9

1 1/2 kg butternut squash
2 large brown onions, finely chopped
3 small garlic cloves, finely chopped or 1 elephant garlic clove
500 ml chicken stock
1 teaspoon lemon juice
250 ml water
3 small strong green chilies or 1 large jalapeno, no pips, finely chopped
1 tablespoon melted butter
250 ml fresh pouring cream

Steps:

  • Peel and pip the butternuts, and cut it into about 5cm square chunks.
  • Peel and chop the onions quite finely.
  • Chop the garlic very finely, or push through a garlic press.
  • Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
  • Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
  • Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
  • Liquidise with a Bamix or a food processer.
  • Serve hot.
  • Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.

Nutrition Facts : Calories 315.4, Fat 16.4, SaturatedFat 9.8, Cholesterol 54.8, Sodium 167.3, Carbohydrate 40.8, Fiber 6.2, Sugar 10.2, Protein 6.7

CREAM OF BUTTERNUT SOUP



Cream of Butternut Soup image

Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet soup. "After I lightened up a recipe from a friend in South Africa," explains Lafayette, Colorado's Shelly Snyder, "it quickly became a family favorite."

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

1 cup chopped onion
2 celery ribs, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 teaspoon sugar
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 butternut squash (2-1/2 pounds), peeled and cubed
3 medium potatoes, peeled and cubed
1-1/2 cups 1% milk
2 tablespoons sherry or additional reduced-sodium chicken broth

Steps:

  • In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil).

Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 487mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

SOUTH AFRICAN-INSPIRED BUTTERNUT SOUP



South African-Inspired Butternut Soup image

Was looking for something warming for a dinner with my best friend and Gluwein and came across this recipe. Time did not permit that I cook so my fiance did it two days before, let it cook for a day or so on low, and wow, what a winner. Did not have the Gluwein though, but next time we will and I'm sure it will be the best. Great with olive bread toasted under the oven grill.

Provided by Sché-D

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
2 large onions, finely chopped
1 large jalapeno pepper, seeded and minced
1 clove elephant garlic, chopped
2 cups chicken stock
1 teaspoon lemon juice
1 (3 1/2) pound butternut squash - peeled, seeded, and cut into 2-inch cubes
1 cup water
6 tablespoons cream, or to taste

Steps:

  • Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
  • Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
  • Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 36.7 g, Cholesterol 25.7 mg, Fat 8 g, Fiber 6.2 g, Protein 3.8 g, SaturatedFat 4.8 g, Sodium 261.6 mg, Sugar 8.2 g

CURRIED BUTTERNUT SOUP



Curried Butternut soup image

Make and share this Curried Butternut soup recipe from Food.com.

Provided by Norahs Girl

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs butternut squash, peeled and cut into chunks
4 cups chicken or 4 cups vegetable stock
2 tablespoons butter
1 large onion, peeled and finely chopped
2 cups button mushrooms, sliced
1 tablespoon mild to medium curry powder
1 tablespoon flour
2 teaspoons brown sugar
1 dash turmeric
2 tablespoons brandy
1/2 cup natural yoghurt

Steps:

  • Simmer butternut in chicken stock in a covered pot until soft, then purée.
  • Melt butter in pan and fry the onion and mushroom in the butter until soft.
  • Add flour and curry powder and stir over low heat for about four minutes.
  • Add butternut to the onion and mushroom mix and bring to a gentle boil.
  • Add salt, black pepper and sugar.
  • Stir in the yoghurt and the brandy, but don't let it boil.
  • Serve in heated soup dishes.

Nutrition Facts : Calories 158, Fat 4.9, SaturatedFat 2.9, Cholesterol 12.8, Sodium 45.9, Carbohydrate 25.1, Fiber 4, Sugar 7.2, Protein 3.5

BUTTERNUT SQUASH AND ROASTED BANANA SOUP (SOUTH AFRICAN)



Butternut Squash and Roasted Banana Soup (South African) image

This dish originated at The Conservatory Restaurant, at the Table Bay Hotel in Cape Town, made by chef Cullingworth. I found this version at the Scrumptious Street Blog and am posting here for ZWT7-Africa.

Provided by BakinBaby

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

1 butternut squash (peeled, diced)
2 tablespoons dark brown sugar (dak brown molasses sugar if available)
2 tablespoons honey
4 tablespoons butter
1 banana (unpeeled-ripe)
1/2 onion (chopped)
1 carrot (peeled-chopped)
1 stalk celery (chopped)
1 garlic clove (chopped)
1 teaspoon curry powder (medium hot)
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup coconut milk
1 cup chicken broth
1 lime (juice)
salt & freshly ground black pepper
cilantro (optional garnish)
pumpkin seeds (optional garnish)
oil (pumpkin oil -optional garnish)

Steps:

  • Sprinkle diced squash with brown sugar, honey and 2 T. butter, roast at 350 oven until caramelized and soft to the touch (about 20 min.), roast unpeeled banana in the same oven at the same time.
  • Melt the other 2 T. butter in a large saucepan on medium-low heat, sweat onion, celery and carrot a few minutes; add garlic, curry powder, corinader, nutmeg and cinnamon, cook slowly for a few more minutes.
  • Remove banana from its skin, slice and add it and butternt (and it's juices) to saucepan; sitr in coconut milk and broth; simmer until hot; remove from heat, ladle soup into blender in small batches, blend until smooth, adjust consistency with more broth if desired.
  • Add cilantro, lime juice, salt and pepper to taste, blend again.
  • Return soup to the saucepan and cook to reheat.
  • Pour into bowls, garnish with pumpkin seeds,cilantro and a drizzle of pumpkin oil if desired.

Nutrition Facts : Calories 407.2, Fat 16.4, SaturatedFat 12.7, Cholesterol 20.4, Sodium 232.4, Carbohydrate 67.1, Fiber 5.5, Sugar 43.5, Protein 4

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