Butternut, Sweet Potato and Ginger are a perfect combo, blitzed together and you get an immune-boosting soup! It’s super simple and made from just staple vegetables.
Prep time 15 minutes
Cooking time 45 minutes
Serves 8
Ingredients
Directions
Ingredients
1 large butternut, peeled and cubed
2 orange sweet potatoes, peeled and cubed
3cm fresh ginger, peeled and sliced
4 garlic cloves, whole
Olive oil
2 onions, sliced
15ml (1 Tbsp) ground cumin
1 red chilli, sliced *optional
30ml (2 Tbsp) turmeric
500-750ml (2 -3 cups) chicken stock
Salt and pepper, to taste
Chives, to garnish
Directions
Preheat the oven to 180°C and prepare a large oven tray by lining it with tin foil.
Place the butternut, sweet potato cubes, ginger and garlic on the baking tray, season with salt and pepper and drizzle with some olive oil.
Place in the oven and bake for about 35 minutes or until cooked and nicely browned.
While the butternut is roasting away, heat a frying pan over medium heat with a splash of olive oil.
Sauté the onions for about 5 minutes while stirring, then add the chilli and spices and fry for another 3-4 minutes.
Once the butternut and sweet potato are done roasting, place it in a blender with the onion mixture and add the chicken stock.
Season to taste and blend until smooth.
You may need to do this in batches depending on the size of your blender.
Garnish with chives and serve the soup hot with freshly-baked bread and real farm butter.
Additional Notes
If you have a stick blender, it may be easier to blend it up in the pot.
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