Butternut is available all year in South African stores and has become an absolute favourite vegetable in the country’s restaurants. As a result, Butternut soup is definitely high on the rankings of the country’s favourites. While there is a lot of space for self-expression the core recipe is very simple and can be made for a family quickly and easily.
These are the things you’ll need to make this simple butternut squash soup recipe:
- 2 tablespoons butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash – peeled, seeded, and cubed
- 1 (32 fluid ounce) container chicken stock
- salt and freshly ground black pepper to taste
Butter: In this recipe, we sauté the vegetables in butter, but some people have had success using olive oil instead.
When it comes to the key ingredients, we have the following components at play:
Onion, celery, carrots, and potatoes: These assorted vegetables contribute a substantial presence of both body and flavour to the soup, and they do so without overshadowing the delicate essence of the butternut squash. Once these vegetables have been tenderly cooked to perfection, you have the option to employ an immersion blender for a seamless, on-the-spot transformation, or, alternatively, process them in batches using a conventional blender, resulting in a velvety, luscious texture that characterizes the soup.
Butternut squash: For this fundamental ingredient, you have a choice: you can either opt for a single medium-sized butternut squash, typically weighing around 1 kilogram, or go for the convenience of approximately 3 cups of pre-cut butternut squash.
Chicken stock: Here, the dependable foundation of our soup is either chicken or vegetable stock. It serves a dual purpose – not only enhancing the overall richness but also offering the means to adjust the innate creaminess of the pureed vegetables. For those with a preference for a heartier consistency, simply employ a touch less stock.
Salt and pepper: Simplicity reigns supreme in this recipe, with just salt and pepper being the designated flavour enhancer. However, the beauty of this culinary canvas is its adaptability; should your palate seek more excitement, the door is open for you to introduce an array of spices, such as cayenne pepper, nutmeg, curry powder, sage, and a multitude of others, allowing you to craft a personalised symphony of taste.
How to Peel, Seed, and Chop Butternut Squash
Probably the trickiest part of this recipe is preparing the butternut squash because it has a tough outer skin that helps it stay fresh for a long time. But don’t worry, you can follow this easy method to peel butternut squash:
- Cut the squash in half widthwise to separate the “bulb” from the “tube.” Trim the stem and the bottom of the bulb, so both pieces can stand flat on a surface.
- Use a vegetable peeler to remove the skin from top to bottom. After peeling, cut each piece in half, remove the seeds, and chop it up. Tip: Some reviewers suggest softening the skin before peeling by poking holes in the squash with a fork and microwaving the whole squash for 2-3 minutes. Then, follow the above steps for peeling.
Start by collecting all the ingredients you’ll need. In a large pot set over medium heat, melt some butter. Add in the onion, celery, carrot, potatoes, and butternut squash, and cook them until they develop a light golden-brown hue, which usually takes around 5 minutes.
Next, pour in enough chicken stock to completely cover the vegetables. Turn up the heat to medium-high and let it come to a boil. Once it’s boiling, lower the heat to a gentle simmer, cover the pot, and let it cook until all the vegetables turn tender, typically about 40 minutes.
Now, it’s time to move on to the next step. Carefully transfer the cooked soup to a blender and process it until you achieve a silky-smooth consistency. After blending, return the soup to the pot, and if needed, mix in any remaining stock to reach your desired thickness. Finally, season the soup with a pinch of salt and pepper to taste.
