My mother makes the most divine butternut soup, so delicious that she has ruined me on butternut soup forever. I can only enjoy hers. On a rainy Cape Town day, there is nothing better than my mom’s butternut soup and a thick chunk of government wholewheat bread. Since that’s not so easily accessible to us in the USA, I asked my mom for her recipe so we can all dream of rainy Cape days:
CAPE BUTTERNUT SOUP
Halve or double all ingredients depending on your requirements. Be quite flexible actually.
Take 5 or 6 leeks, wash, dice and soften in olive oil (or butter) in the base of your soup pot. Garlic can be added at this stage if desired. Lots, if desired. Add 4-6 butternut, roughly chopped, 6-8 carrots, fill ¾ with water. Place 2 or 3 sticks of cinnamon (optional but very nice) into pot and boil on high heat for about ½ hour or until it’s really soupy. Add herb salt, chicken or vegetable stock depending on your taste buds, health or religious concerns. I use homemade chicken stock. If I don’t have any, I might cook the soup with canned fat free chicken broth instead of water.
Now begins the messy part. When cooked, remove cinnamon, strain soup and put through a food processor in batches till as fine and smooth as possible.
Thin if necessary with water, or with orange juice for a completely different taste, or serve really thick the way we like it. At serving time, I like to add a dollop of yoghurt to each bowl, or, for guests, a swirl of cream and a snippet of parsley Serve hot or cold with croutons, sour dough or rye bread.
I sometimes roast/bake the butternut in the oven for the greatest flavor and scoop out the flesh before boiling with the stock, but have been known to pre-cook it in the microwave before boiling, or simply buy cubed butternut from Costco.
Royalties to Elana Newman (My mom wrote that, not me)