Butternut Soup Recipe

This curried butternut soup recipe is an all-season winner as a light meal served with bread and butter or croutons. You may also opt to serve a small portion as a first course or starter to a meal. The soup may also be made without curry and rather be topped with some cinnamon. Pumpkin soup was a staple during the Vietnamese war and is also a popular Thanksgiving dish.

butternut soup

Curried Butternut Soup

Curried Butternut soup for those cold winter days
5 from 4 votes
Pin Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Soup
Cuisine South African
Servings 8 People
Calories 281 kcal


  • 30 ml vegetable oil
  • 2 onions chopped medium
  • 1 tsp ground ginger
  • 2 tbsp curry powder
  • 1.2 kg butternut peeled mass (small cubes)
  • 1 liter chicken stock
  • 1 apple peeled and finely grated
  • 250 ml cream
  • ½ tsp salt
  • tsp pepper


  • Fry onions, ginger, and curry in warm oil.
  • Add the butternut and saute for 5 minutes.
  • Add chicken stock and simmer until vegetables are soft.
  • Add apple, salt, and pepper.
  • Cooldown and liquidize.
  • Put back on the heat.
  • Add cream and simmer for another 8-10 minutes.


Calories: 281kcalCarbohydrates: 30gProtein: 6gFat: 17gSaturated Fat: 11gCholesterol: 47mgSodium: 344mgPotassium: 770mgFiber: 5gSugar: 9gVitamin A: 16431IUVitamin C: 35mgCalcium: 111mgIron: 2mg
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