Creamed butternut soup

spiced with a hint of masala.

  • 100ml olive or sunflower oil
  • 500g Diced butternut
  • 200g Diced potato
  • 2 large onions diced
  • 20g 1 Tbls of medium hot masala
  • 250 ml thick cream
  • 250 ml chicken stock
  • 10ml Himalayan Pink
  • Salt
  • 50g cream cheese to garnish
  • 1 French stick sliced into croutons
  • 60g butter to butter the croutons
  • Few sprigs of coriander to garnish croutons


  • Place the oil in a heated pot and fry the onions till they start to brown.
  • Then add the butternut potato and masala and fry all these together until they start to soften.
  • Add the stock and simmer for a further 20 minutes until completely soft.
  • Add the cream and blend to a puree until silky smooth.
  • Slice the french stick and fry the croutons until crispy cool and top with cream cheese.
  • Garnish with coriander and place on top of the soup to finish.

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