Marius' Butternut Soup (Wheat, Gluten & Dairy Free)

We have beautiful memories of fantastic family holiday's with our extended family, from my husbands side. And on these holidays we usually take turns cooking to share the load. My Brother in Law, Marius, has on more than one occasion treated us to his delicious version of Butternut soup!

Photo credit: amuse -your-bouche.com

Marius'Butternut Soup

Ingredients:
45g Butter (DF: Olive oil)
1 Medium Butternut, diced into cubes
2 medium Onions
1 Granny Smith apple, peeled & diced.
1 Orange, grated rind and juice.
Pinch Nutmeg
5ml Curry powder
10ml Corn flour (Maizena)
500ml Chicken stock
500ml Hot milk, or half cream. (DF: Use Rice Milk)

Method:
1. In a large soup pot melt the butter. Add onions, butternut and apple and stir to coat. Cover and cook over the lowest possible heat for 10mins. Check that it doesn't burn.
2. Stir in curry powder, nutmeg and maizena, together with orange rind. Cook for 1 minute - to develop spices.
3. Pour in chicken stock and hot milk and bring to the boil, stirring. Adjust heat to simmer, covering to prevent too much evaporation. Cook for another 20 mins.
4. Remove from heat and purée soup.
5. Add the orange juice, and reheat, but do not boil.
6. Taste, and season if necessary.
7. Serve while piping hot!

Serves: 4 (Make x 4 to feed 16 people at Soup Socials!)

Dreamy Creamy Butternut Bake

My friend Olga made this Delicious Dreamy Creamy Butternut Bake for us at a Braai she was hosting. It is the perfect accompaniment to a juicy cut of steak and a freshly Braai baked bread.



Dreamy Creamy Butternut Bake

Ingredients:
500g Butternut, sliced into rings
1 C Cream
1 C Milk
2 Cloves Garlic
1 Packet Thick White Onion Soup powder

Method:
1) Layer the Butternut in a 2l casserole dish and preheat the oven to 180*.
2) Blend all the remaining sauce ingredients and pour over the butternut.
3) Cover the casserole with tinfoil.
4) Bake this for 30-40 minutes.
5) Remove the foil and bake for another 20-30 minutes (1hr in total)
6) Garnish with fresh chopped chives.

Serves 6-8 as a side dish

Butternut Soup

This my my standard Butternut Soup recipe. MMmmmmm!



Butternut Soup

Ingredients:
60ml Butter
60ml Grated orange rind
1kg Butternut, chopped
2 Large Potatoes, diced
2 Medium carrots, sliced
1 Sprig celery
Salt & Pepper
Nutmeg
500ml Vegetable Stock
500ml Milk (DF: Use Rice milk)

Method:
1) Melt the butter in a large pot and saute all the vegetables for 5 minutes.
2) Cover and cook gently until done, stirring from time to time.
3) Gradually add the stock, then the milk and bring to the boil, stirring constantly.
4) Remove from heat and puree until smooth.

Serves 5

Pumpkin & Roast Apple Soup

This is a delicious variation of a typical South African Butternut Soup



Pumpkin & Roast Apple Soup

Ingredients:
3 Apples, peeled and cut into 2 cm chunks
1 Butternut, peeled and cut into chunks (any pumpkin will do)
Olive Oil
Pinch of Chilli flakes
Drizzle of Honey
2C Chicken Stock
Salt & Pepper
Pumpkin Seeds

Method:
1) Preheat oven to 220*.
2) Toss apples and Butternut with Olive Oil and place into a roasting pan. Sprinkle with Chilli flakes and drizzle with honey.
3) Roast for 30 min, turning once or twice.
4) Empty the contents from the roasting pan into a saucepan.
5) Add 1 C Stock, and simmer for 15 minutes.
6) Blits with a handheld blender, adding a bit of stock until it's the right consistency.
7) Season with Salt and Pepper.
8) Toast pumpkin seeds and sprinkle into each bowl when serving.

Serves: 6

Creamy Butternut Bake

This must be the most awesome Butternut dish that I have ever come across! My dear friend Olga made it at her "Farewell" braai, so it's a bitter sweet memory.

Creamy Butternut Bake

Ingredients:
500g Butternut, sliced into 1cm rings
250ml Cream
250ml Milk
2 Cloves of garlic
1 Packet of Thick white onion soup powder

Method:
1. Blend all the sauce ingredients in a jug.
2. Arrange the butternut in an oven proof dish.
3. Pour the sauce over the butternut, getting into all the grooves.
4. Cover the dish with tinfoil.
5. Bake in a warm oven of 180* for 30-40 minutes.
6. Remove the foil and bake a further 20-30 minutes.
7. Garnish with chopped chives and serve hot from the oven.
8. Beware, it won't last long, and be sure to serve a nice bread alongside this dish at a braai (or BBQ) to mop up the sauce!

Serves: 8