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Simple Butternut Soup


±1-1½ kg butternut, chopped

2 Granny smith apples skin on, chopped

2 Medium onions, chopped

6 Bay leaves

1 Tbsp (15ml) Spice Mecca 11-in-1 masala

½ tsp (3ml) turmeric

2 Cubes chicken stock

±1 ½ L water

1L full cream milk

1 tsp (5ml) crushed garlic

2 Green chillies, ground – to taste

Salt and pepper to taste.

Optional: 250ml fresh cream

    : Garlic croutons

               : Fresh coriander



  1. In a large pot, place butternut, apples, onions, bay leaves, 11-in-1 masala, turmeric, chicken stock and water
  2. Cover with greaseproof paper and close the pot
  3. Sweat the vegetables on medium heat until cooked.
  4. Remove the bay leaves, liquidise the vegetables and pour into a clean pot.
  5. Add milk, garlic, chillies, salt and pepper and gently bring to the boil
  6. Switch off heat and add cream (optional)
  7. Garnish with garlic croutons, & fresh coriander

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