6. Jul, 2016


I tried a new take on the regular butternut soup to spice up the winter chills!


1kg peeled butternut, 1 chopped onion, 2 teaspoons cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1 teaspoon crushed red chilli flakes, 1 teaspoon ginger and garlic paste, 1 litre milk, 1 teaspoon crushed garlic, salt and pepper.

Chop the butternut into cubes and lay them out on a baking sheet. Add 1 teaspoon salt and pepper and 1 teaspoon crushed garlic. Drizzle with olive oil and bake at 200degrees Celsius for 35-40 minutes or until the butternut is cooked. While the butternut is in the oven place the chopped onion in a pan with some melted butter. Cook the onion for a few minutes then add the cumin, coriander, turmeric, red chilles and ginger and garlic paste. Fry this on low heat until the onions are completely cooked. Set aside. When the butternut is cooked transfer it to a food processor. Add the onion mixture and 500ml milk to the processor. Blend until the mixture is smooth, adding more milk as needed. When you are happy with the consistency transfer it to a large pot and cook on low heat. Add more milk as needed and check for seasoning. Mix through some chopped fresh coriander, saving some for garnishing later. Serve and garnish with fresh coriander and chilli flakes. Enjoy!