South African Butternut Soup
Submitted by Patty Ruback
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| prep time: 15 minutes | cooking time: 30 minutes | makes 8 cups of soup |
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While I was in South Africa conducting my research on bats, a friend made this soup for me. I have taken the original recipe and modified it a bit, so that it is completely vegan.
Enjoy! |
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Equipment:
Large sauce pot
Food processor or blender
Ingredients
2 medium butternuts
1 apple
2 medium onions
4 TBSP vegan buttery spread (Earth Balance)
1 1/4 tsp medium curry powder
4 TBSP cake flour
pinch of ground nutmeg
2 vegetable stock cubes
3 cups boiling water
2 cups of coconut milk
1 1/2 tsp salt
Directions
Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.
Dissolve the vegetable stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The color of the soup should be a deep yellow and the texture creamy. Serve the soup hot.
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Reviews (add your own)
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| JJ wrote on Thursday September 28th, 2006 04:01 PM |
 four soybeans |
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I've tried a few butternut squash soups and they were all ok, nothing that I wanted to eat as leftovers. This one was great! Just a touch of heat from my curry powder, tempered by the smooth creaminess of coconut milk. YUM! |
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| jessy wrote on Tuesday November 14th, 2006 03:42 PM |
four soybeans |
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this recipe was great-- it was just as described, and i like the way the coconut balances with the squash. a lot of the time coconut can be a really overpowering flavour, but this was just right-- creamy but subtle.
i served it with the cornbread, also listed on this site, and it was delicious. for garnish, i carefully laid 2 thin slices of apple on top of each serving and sprinkled some nutmeg for colour. would look good w a sprig of parsley or cilantro-- something green-- which i didnt have.
i doubled the recipe and it happily fed about 14 people with cornbread and a bulgar salad on the side. |
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