![Roasted Butternut Soup with Fresh Coriander](http://paarman.co.za/cdn/shop/articles/Roasted-Butternut-Soup-with-Coriander_2b2eaf65-a040-4818-8382-144128c9a290.jpg?v=1739802806)
- Serves: 6
- Recipe Category: Soup, Traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Preheat the oven to 220 °C. Toss the onions, butternut and apple with the olive oil. Spread out in a single layer on a baking sheet. Bake for 30 minutes or sauté in a saucepan.
Remove from the oven and stir in the flour, curry powder, cumin, Seasoned Sea Salt and nutmeg blending it with the vegetables.
In a large saucepan, bring the water to the boil. Add Chicken Stock Powder, orange rind, juice and roasted vegetables. Simmer slowly for 10 minutes.
Liquidise the solids with a hand held blender or in a food processor. Add the cream. Taste for seasoning
Optional garnish:
Butternut crisps:
Use a potato peeler to shave off long strips of butternut. Deep-fry these until crispy. Drain on absorbent paper. Dish the soup into bowls and garnish with crispy butternut shavings and fresh coriander.
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Roasted Butternut Soup with Fresh Coriander
This is one of the recipes that established my reputation in the early years. Very few of the ingredients have changed, but I now roast the vegetables first if time permits and serve it garnished with butternut crisps and fresh coriander for special occasions.![Roasted Butternut Soup with Fresh Coriander](http://paarman.co.za/cdn/shop/articles/Roasted-Butternut-Soup-with-Coriander_2b2eaf65-a040-4818-8382-144128c9a290.jpg?v=1739802806)
- Serves: 6
- Recipe Category: Soup, traditional homegrown south african recipes
- Products in this recipe:
You Will Need:
Method:
Preheat the oven to 220 °C. Toss the onions, butternut and apple with the olive oil. Spread out in a single layer on a baking sheet. Bake for 30 minutes or sauté in a saucepan.
Remove from the oven and stir in the flour, curry powder, cumin, Seasoned Sea Salt and nutmeg blending it with the vegetables.
In a large saucepan, bring the water to the boil. Add Chicken Stock Powder, orange rind, juice and roasted vegetables. Simmer slowly for 10 minutes.
Liquidise the solids with a hand held blender or in a food processor. Add the cream. Taste for seasoning
Optional garnish:
Butternut crisps:
Use a potato peeler to shave off long strips of butternut. Deep-fry these until crispy. Drain on absorbent paper. Dish the soup into bowls and garnish with crispy butternut shavings and fresh coriander.