South African Butternut Soup
Warm, velvety, and wonderfully spiced, South African Butternut Soup is the perfect comfort dish that marries the natural sweetness of roasted butternut squash with the earthy warmth of cumin, coriander, and smoked paprika. This easy-to-make recipe shines with its creamy texture, thanks to a splash of coconut milk or heavy cream, and the gentle, smoky undertones that elevate its flavor. Ready in just one hour, this hearty soup is not only a feast for the senses but also a great make-ahead option for busy weeknights. Serve it with a sprinkle of fresh cilantro for a bright, herbaceous finish, and pair it with crusty bread for a satisfying meal. Whether you're craving a cozy bowl during cooler seasons or looking to bring a taste of South African cuisine to your table, this butternut soup is guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 kg butternut squash
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 750 ml chicken or vegetable stock
- 200 ml coconut milk or heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Peel the butternut squash and cut it into medium-sized cubes. Place the cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat evenly.
Roast the butternut squash in the preheated oven for 25 minutes, or until soft and slightly caramelized at the edges.
While the squash is roasting, peel and finely chop the onion and garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, or until translucent.
Add the garlic, ground cumin, ground coriander, and smoked paprika to the pot. Stir and cook for 1-2 minutes until the spices are fragrant.
Remove the roasted butternut squash from the oven and add it to the pot along with the chicken or vegetable stock.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld together.
Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
Stir in the coconut milk or heavy cream, and season with salt and black pepper to taste. Simmer for another 5 minutes.
Serve the soup warm, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 45.3 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5271 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
