The first cold front of this Winter made landfall on Monday and with the first rains, the soup pots and spices come out. Bobby & Lindy share their favourite recipes below:
Bobby’s Butter Me Up Butternut Soup:
Roast butternut with garlic cloves
Once cooked, move to stock pot
Chop in a green apple (optional)
Add water and simmer.
Add fresh cream milk (can add fresh cream for extra decadence)
Take to it with a stick blender
Add salt, pepper, ground cinnamon and more milk, if required.
Garnish with coriander leaves.
Lindy’s Lekker Thai Butternut Soup (adapted from hostthetoast.com):
1 tablespoon oil
2 cloves garlic, minced
1 small yellow onion, diced
2 tablespoons Thai red curry paste
2 cups vegetable broth
1 medium-sized butternut squash, peeled, seeded, and cut into cubes (about 4 cups)
1 can coconut milk
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1/3 cup coriander, chopped, to garnish
Heat the oil in a large pot over medium heat. Add in the garlic and onion, and saute until soft (about 3 minutes). Add in the curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Season with salt and pepper. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut is tender. Remove from heat and let cool for a few minutes.
Pour the soup into a blender n batches and blend until smooth, or use an immersion blender to blend in the pot. Before serving, remove the soup from the heat and mix in the coconut milk (saving a few tablespoons to garnish). Mix well. Season with additional salt and pepper, if desired. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with a spoon. Sprinkle with chopped coriander.
Why don’t you let us know what your favourite comfort foods are? Email email@example.com