Best 3 South African Inspired Butternut Soup Recipes

Embark on a culinary journey to the heart of South Africa with our exploration of the tantalizing butternut soup, a dish that embodies the vibrant flavors and rich traditions of this diverse nation. This creamy and savory soup, crafted with the finest butternut squash, captures the essence of South African cuisine, showcasing a harmonious blend of spices, textures, and colors. Let us delve into the vibrant tapestry of flavors, aromas, and textures that make this soup an absolute delight for the senses.

Let's cook with our recipes!

SOUTH AFRICAN BUTTERNUT SOUP

South African Butternut Soup image

This recipe is so simple, and yet is the tastiest butternut soup ever! I am quite sure that the chilli pepper has a great deal to do with its success, it really is just a hint of a burn, but brings out the rich, nutty flavour of the squash perfectly. For this recipe to be truly wonderful, a home-made chicken stock is the ideal choice, so the little time it takes to boil up some chicken carcasses and herbs is well worth the trouble, there are loads of simple recipes for chicken and other stocks in almost every cookbook and on most cooking websites. If you don't want to take the time to make your own stock though, then make one from a stock cube or powder. I do not honestly know what can be used as a substitute for the butternut squash, if it is not available in your country, because pumpkin does not work well, although it does look similar to a butternut in colour. The texture of a butternut is much smoother and finer than pumpkin, and it is a lot sweeter. Perhaps it is rather more like a sweet potato in both texture and colour than a pumpkin.

Provided by ZAR-INA

Categories Vegetable

Time 1h45m

Yield 2 litres, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 kg butternut squash
2 large brown onions, finely chopped
3 small garlic cloves, finely chopped or 1 elephant garlic clove
500 ml chicken stock
1 teaspoon lemon juice
250 ml water
3 small strong green chilies or 1 large jalapeno, no pips, finely chopped
1 tablespoon melted butter
250 ml fresh pouring cream

Steps:

Peel and pip the butternuts, and cut it into about 5cm square chunks.
Peel and chop the onions quite finely.
Chop the garlic very finely, or push through a garlic press.
Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
Liquidise with a Bamix or a food processer.
Serve hot.
Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.

Nutrition Facts : Calories 315.4, Fat 16.4, SaturatedFat 9.8, Cholesterol 54.8, Sodium 167.3, Carbohydrate 40.8, Fiber 6.2, Sugar 10.2, Protein 6.7

SOUTH AFRICAN-INSPIRED BUTTERNUT SOUP

South African-Inspired Butternut Soup image

Was looking for something warming for a dinner with my best friend and Gluwein and came across this recipe. Time did not permit that I cook so my fiance did it two days before, let it cook for a day or so on low, and wow, what a winner. Did not have the Gluwein though, but next time we will and I'm sure it will be the best. Great with olive bread toasted under the oven grill.

Provided by Sché-D

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

Ingredients

1 tablespoon butter
2 large onions, finely chopped
1 large jalapeno pepper, seeded and minced
1 clove elephant garlic, chopped
2 cups chicken stock
1 teaspoon lemon juice
1 (3 1/2) pound butternut squash - peeled, seeded, and cut into 2-inch cubes
1 cup water
6 tablespoons cream, or to taste

Steps:

Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 36.7 g, Cholesterol 25.7 mg, Fat 8 g, Fiber 6.2 g, Protein 3.8 g, SaturatedFat 4.8 g, Sodium 261.6 mg, Sugar 8.2 g

CREAM OF BUTTERNUT SOUP

Cream of Butternut Soup image

Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet soup. "After I lightened up a recipe from a friend in South Africa," explains Lafayette, Colorado's Shelly Snyder, "it quickly became a family favorite."

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup chopped onion
2 celery ribs, chopped
2 tablespoons butter
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 teaspoon sugar
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 butternut squash (2-1/2 pounds), peeled and cubed
3 medium potatoes, peeled and cubed
1-1/2 cups 1% milk
2 tablespoons sherry or additional reduced-sodium chicken broth

Steps:

In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil).

Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 487mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

Tips:

Choose the right butternut squash: Look for butternut squash that is firm and heavy, with smooth, unblemished skin.

Roast the butternut squash before pureeing: Roasting the butternut squash intensifies its flavor and makes it sweeter.

Use a high-quality vegetable broth: The broth is the base of the soup, so it's important to use a good one. Look for a broth that is low in sodium and made with real vegetables.

Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a touch of sweetness with honey or maple syrup.

Garnish the soup with your favorite toppings: Some popular toppings for butternut squash soup include croutons, roasted pumpkin seeds, crumbled bacon, and chopped fresh herbs.

Conclusion:

Butternut squash soup is a delicious and nutritious soup that can be enjoyed by people of all ages. It's a great way to use up leftover butternut squash, and it's also a perfect soup to make ahead of time. With its creamy texture and sweet flavor, butternut squash soup is sure to be a hit at your next gathering.