Butternut Soup Recipe with Our Trusty Sourdough Bread
This is a hearty winter warming soup, that the whole family will love. It uses in-season veggies, and as all soups do, it pairs perfectly with our trusty sourdough bread!
- 1 butternut peeled, deseeded and cut
- 2 carrots chopped
- 1 large onion chopped
- 1 leek, chopped
- 1 stalk celery, chopped
- Olive oil and a knob of butter
- A generous handful of parsley
- 2 – 3 bay leaves
- 1 large piece of ginger grated about 6 cm
- 1 tsp turmeric powder
- 2 cloves garlic
- Small pinch chilli flakes optional
- Salt & pepper
- ½ tsp cumin
- 2 cups bone broth
- 2 cups milk (we love raw milk, but coconut milk also works well)
- Cream to finish
- Sourdough Bread (buy our flour blend here to make 2 loaves)
Instructions
Toss the butternut and carrots lightly in olive oil, spread out onto a baking tray and season with salt & pepper. Roast in an oven that has been preheated to 180C for 35 – 40 minutes until they just start taking on some colour and are just cooked through. You can skip this step, but it helps develop a deeper flavour.
In a large pot add the olive oil and butter and sweat the onions, leek & celery until soft, with the lid on.
Once soft, add the bay leaves, parsley, garlic and spices and cook for a minute or two until fragrant and just starting to stick to the bottom of the pot.
Add in the roasted veggies, stock and milk.
Cover and let simmer over a low heat for about 45 minutes. If the vegetables are uncooked, cook for about an hour.
Take off the heat and remove the bay leaves. Use an immersion blender to blend until smooth.
Serve with fresh cream and parsley. A nice crusty loaf of bread is mandatory in my opinion too - our trusty bread works really well with it!