Spiced Butternut Soup
Active Time: 10 Minutes
Cooking Time: 50 Minutes
This is a great winter soup, and the butternut could easily be substituted with pumpkin. The Panko Breadcrumbs look great on the dish, and provide a really satisfying crunch. You can experiment with the spices for this soup, adding coriander/fresh coriander at the end is really delicious. This soup is usually served as a starter.
Two Cloves – Ground In a Pestle and Morter
1 Small Thumb Of Ginger – Chopped into Batons
1 White Onion – Quartered
1kg Butternut – Peeled and Chopped into 2 Inch Blocks
3/4 Teaspoon Cumin
1/4 Teaspoon Cinnamon
3 Small Cloves Garlic – Peeled and Crushed
3 Tablespoons Olive Oil
200ml Vegetable Stock
1tsp Ground Pepper
2tsp Flakey Sea Salt
6tbsp Panko Breadcrumbs
- Toss the butternut, onion, cumin, cinnamon, cloves, garlic, olive oil and seasoning together in a roasting tray.
- Pre-heat the oven to 190ºC. Put the tray into the oven for 40 minutes, turning the vegetables at 20 minutes.
- Remove the tray from the oven and switch on the grill to a medium high heat, toast the Panko breadcrumbs until golden brown.
- Blend the vegetables in a large pan, slowly adding the water until the consistency is to your liking, you may want to use more/less vegetable stock depending on how thick you like your soup. Test the soup and adjust seasoning. Reheat the soup in the pan to boiling, and then turn down to a simmer.
- Sprinkle a heaped tablespoon of Panko breadcrumbs on top of each bowl, and top with parsley/coriander to serve.