‘Souper’ Quick Cream of Butternut Soup
This recipe for ‘Souper’ Quick Cream of Butternut Soup centres around the microwave however, it can easily be made on the stovetop if you prefer. Butternut soup is an easy feed a crowd starter served at lunch or formal dinner party. It is delicious on its own with chunky slices of artisan bread. For winter parties a hot soup as a canapé is a lovely welcome, I fill espresso sized cups with the butternut soup and lay a homemade or shop-bought cheese straw on top. It goes down very well. Butternut soup keeps well in the fridge for a couple of days, which helps if you need to get ahead.
- 60g butter, chopped
- 1 onion, sliced
- 1.5 kg butternut, peeled, seeded & chopped
- 1 teaspoon mild curry powder
- 500 ml chicken stock (homemade or an organic stock cube)
- +-500 ml milk
- salt and black pepper to taste
- 80 ml cream (optional)
- Chopped fresh chives to garnish
- This recipe is cooked in the microwave on 100%.
- In a microwave-safe glass bowl, add the butter and microwave on full power/100% for 30 seconds.
- Add the sliced onion and microwave for 2-3 minutes until the onions have softened.
- Add the butternut, curry powder and stock to the bowl and microwave covered for 18 minutes, stirring every 3-4 minutes.
- Cook until a knife slides easily when inserted into a piece of butternut.
- When the butternut is soft, use a stick blender to puree the soup.
- This will blend to a thick pulp.
- As a make-ahead idea, the thick pulp can be kept for up to two days in the fridge or frozen and used when you need to serve your guests.
- When you are ready to serve the soup, add enough milk to reach your desired soup thickness.
- Some people like thin soups, some like a thicker soup; add the milk slowly to achieve a consistency that you enjoy.
- Heat the soup in the microwave for 4-5 minutes, stirring every minute until the soup is hot.
- Season with salt and pepper.
- If you have chosen to use cream, stir or swirl the cream into the individual bowls of soup or add the cream to the pot and stir.
- Top with the chopped chives and serve.
- Serves 6 as a starter 4 as a main course.
Add garlic, fresh ginger and a chopped apple for a deeper flavoured soup.
In COVID times you can need to make the soup with water instead of milk and cream. add a splash in a little powdered milk or cream (vegan or dairy) at the end for a hint of creamy indulgence.