July 2, 2021


Jenny Handley butternut soup recipe

by Gourmet Guide, Jenny Handley

Serves 8


50 ml coconut oil

1 large onion, chopped

2 cloves garlic, chopped

1 large or two small butternuts, peeled and cubed

1 sweet potato, peeled and cubed

1 t leaf masala

1 t cumin seeds

1 thumb ginger, peeled and chopped

1 large orange, zest removed, and halved

100 ml feta brine

2 C vegetable stock

1 C milk

salt, pepper

coriander leaves

sesame oil


  1. Heat the oil in a large saucepan.
  2. Add onion and caramelise.
  3. Add garlic, butternut, sweet potato, masala, cumin, ginger, orange halves and zest and stir well.
  4. Add the brine and stock, and bring to the boil.
  5. Simmer for 30 minutes with the lid on.
  6. Add the milk and season. Taste before seasoning as the brine is very salty.
  7. Remove the orange skins, then scoop out the flesh and add to the soup.
  8. Use a hand-held blender to blitz.
  9. Serve piping hot in cups or bowls, garnished with a few coriander leaves and/or a dash of sesame oil.

It’s time to nurture and nourish, and there is nothing better than a nutritious butternut soup. This one is my best, simple yet sublime. The addition of spicy masala, zesty orange and a dash of ginger make the difference. Of course you can substitute pumpkin for butternut.

Pumpkins are close relatives of the cucumber, cantaloupe and squash. Because butternut and pumpkin contain seeds, they are classified as fruits.

Both butternut and pumpkin are rich in vitamins, minerals, fibre and antioxidants. It is low in kJ, containing no saturated fats or cholesterol. The seeds are brimming with goodness too – dry them by placing in your oven on a baking tray on a low heat for a few hours.

TIP: If you do not have feta brine simply increase the quantity of stock to 600ml.

5/5 (1 Review)