Warm up with easy butternut soup

If you’re looking for a quick and easy meal to warm you up this winter, why not try this delicious butternut soup recipe?

According to the Kitchen Treaty blog, this recipe requires very little preparation. There’s no need for slicing or dicing, as the butternut is roasted with the skin on. Once cooked, simply peel off the skin and add the flesh to the pot. Serve with fresh bread of your choice for a comforting winter meal.

• Also read: Easy potato soup recipe to warm up cold winter nights

You’ll need:

• One medium butternut
• Three tablespoons olive oil
• Half an onion
• One and a half cups vegetable stock
• One tablespoon ginger
• Two teaspoons maple syrup
• One can coconut milk
• Salt and pepper to taste

Method:

• Preheat the oven to 204°C. Carefully cut off the stem of the butternut, then slice it in half lengthwise. Scoop out the seeds and either discard them or save them for roasting. Brush the cut side of each half with one tablespoon of olive oil and place them cut side down on a baking tray. Roast for about 45 minutes, or until the flesh is easily pierced with a fork.
• Remove from the oven and allow to cool slightly.
• Heat the remaining olive oil in a medium pot over low heat. Add the onion and cook, stirring occasionally, until tender and translucent but not browned, about eight minutes. Add one and a half cups of the vegetable stock, the ginger, half a teaspoon of salt, pepper and the maple syrup. Cover and simmer for five minutes.
• Peel the skin from the roasted butternut and add the flesh to the pot. Using a stick blender, or a countertop blender in batches, blend the mixture until smooth.
• Return the soup to the pot and stir in the coconut milk. Bring it back to a gentle simmer. Taste and season with additional salt and pepper if needed. If you prefer a thinner soup, add the remaining vegetable stock.
• Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.