Just in time for late Autumn and in preparation for soup weather, another version of butternut soup! Having tried and thoroughly enjoyed butternut soups, these, which you may peruse on this blog,
Roasted butternut and Roasted Sweet Potato Soup
Butternut, Cauliflower and Courgette Soup
Roasted Butternut and Apple Soup
it was inevitable that a curry-flavoured soup would form part of my menus 
I love the convenience of freezing soups, for easy defrosting and warming up when required. There is always at least two or three different soups in my freezer at any given time, any season, which helps immensely when the mood for cooking is gobbled up by the days’ challenges.
While I had an idea of how I wanted this soup to turn out, with all the ingredients for a creamy curry-tasting soup in mind, the actual cooking process took a different turn, and I’m glad my trusted knowledge of curry tempering paid off in this make. I also discovered that creamy can be created without heavy cream or coconut milk / cream. The use of ghee in this recipe delivers a gloriously creamy finish and a full-bodied and nourishing taste, which is also filling. As always, garlic and onions work brilliantly too and the pure seed spices of black mustard and cumin, add depth to the curry taste. So while soup making may be throwing in ingredients in a pot to some, it’s pivotal to soup making that throwing in the correct ingredients make it a deliciously wholesome one.
This soup is mild-tasting and delicious and ideal for the cold season that is upon us. If you are looking to create a richer version of this soup, then add in a cup of coconut milk or coconut cream after the butternut has cooked, mixing well, before blending until smooth.
Ingredients
1kg fresh butternut, evenly diced
1-2 tblsp ghee OR extra-virgin olive oil
½ tsp black mustard seeds
½ – 1 tsp cumin seeds
1 medium sized onions, sliced
2 cloves fresh garlic, chopped
A sprig of curry leaves (optional)
½ – 1 tblsp mixed masala [chilli powder, turmeric powder, cumin powder, coriander powder, fennel powder, garam masala] OR madras masala (wheat and preservatives free)
3-4 cups vegetable OR chicken stock (preferably home made, sugar and preservatives free) OR water
Himalayan or Sea Salt and if preferred, freshly ground black pepper to taste
Fresh coriander leaves and dried red chilli-pepper flakes for garnishing
Here’s How
- In a large non-stick stock or soup pot, heat the ghee on medium stove-top heat.
- When the ghee is hot, add in the black mustard and cumin seeds. Once these start to sizzle add in the sliced onions together with the curry leaves and cook until the onions are soft and translucent.
- Add in the garlic and after a minute or two, add the masala and mix until it is well combined with the garlic and onions.
- Add in the diced butternut and allow to cook until the butternut has absorbed the curry mix, then add in the stock or water and allow to cook until the butternut is soft.
- Once cooked, use an immersion blender or blender for a creamy, smooth soup.
- Season, garnish with fresh coriander and, if preferred, red chilli-pepper flakes and serve hot.
Enjoy
