Curried butternut soup is possibly the only good thing about winter! In fact, soup in general just makes the cold a whole lot easier to swallow doesn’t it?
But there’s something about butternut soup specifically that’s particularly soothing to me. It probably has a lot to do with the fact that it was my mom’s go-to on a rainy day. I still reminisce about the smooth, creamy deliciousness that warmed me from the inside when I was living at home.
As much as I love a classic, I have to say this curried butternut soup with crispy chickpeas and green apple may just be even better! It still offers that creamy sweetness I linger after, but packs a spicy punch that gets your nose running – perfect for clearing out the winter muck stuck in your sinuses. Gross but true.
Plus, by throwing the butternut in the oven whole, making this soup is so easy it should be a crime. Of course you can choose whether to go the whole way with this one by adding a dollop of plain yoghurt, a scattering of match-sticked green apple, and a generous squeeze of lemon. But I’d definitely recommend it. Especially if you’re going to serve your curried butternut soup to guests, since it does provide a certain wow-factor! The chickpea croutons are a MUST at any given time.
But who needs a reason to impress?! A homemade bowl of curried butternut soup that looks gorgeous is the perfect way to love yourself this winter. Cuddle buddies need not apply!
Approximately 1kg whole butternut
1 can chickpeas drained, rinsed, and dried
1 large onion chopped
4 garlic cloves chopped
Thumb-sized piece of ginger grated
2 Tbs medium curry powder
2 tsp nutmeg
1 tsp chilli powder – optional
750ml – 1 litre chicken or veg stock
2- 3 Tbs honey.
Lemon, yoghurt, and sliced green apple to serve – all optional of course!
1. Preheat oven to 200 degrees celsius.
2. Wrap butternut in foil and pop it in the oven until cooked through and soft: 45 – 60 minutes.
3. Dry chickpeas as well as you can with a kitchen towel.
4. Lay chickpeas on an oven tray in an even layer, drizzle with olive oil, and season with salt and pepper.
5. Place in oven for 30 – 40 minutes until chickpeas are crispy and darkened. Remove and set aside for later.
6. While butternut is cooking, saute onion in a soup pot until translucent, and then add garlic, ginger, curry powder, nutmeg, and chilli powder. Fry for a minute or two until fragrant.
7. When butternut is soft, scoop out seeds and discard. Then scoop out flesh and place in pot with onions and spices.
8. Coat butternut in spices and then add stock. Bring to a boil, add honey, and then simmer for 10 minutes.
9. Blend soup into a creamy consistency with an immersion blender. Taste and season.
10. Serve soup with a dollop of plain yoghurt scattered with chickpeas, and apple, and drizzled with a squeeze of fresh lemon juice.
I love this curried butternut soup because it has so many delicious elements that appear in various other takes on the classic. You’d be surprised to see how many variations there are! Check some of them out HERE.