RecipesSouth African 
Butternut Soup
A velvety South African favourite — roasted butternut blended with warming spices and cream.
Ingredients
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 2 tbsp olive oil or butter
- 750ml vegetable or chicken stock
- 100ml cream or coconut cream
- Pinch of nutmeg
- Salt & pepper
Method
- 1
Roast squash with oil, salt, pepper at 200°C for 30 minutes (or sauté with onions in a pot).
- 2
Cook onions and garlic in oil until soft. Add roasted squash and thyme.
- 3
Pour in stock and simmer for 15–20 minutes.
- 4
Blend with a hand blender until smooth.
- 5
Stir in cream or coconut cream. Season with nutmeg, salt, and pepper.
- 6
Garnish with roasted seeds, herbs, or a swirl of cream.
Swaps & variations
- Add chilli for heat
- Add apple for sweetness
- Add curry powder for a Cape Malay twist
- Roast squash seeds for garnish
- Make dairy-free with coconut cream
Storing & freezing
Keeps 4 days refrigerated. Freezes up to 3 months. Add cream after reheating for best texture.
Grow it yourself
- Butternut Squash: Sow in spring; needs full sun and plenty of space; water deeply once a week; mulch heavily; avoid overhead watering
- Onions: Plant sets early spring
- Garlic: Plant cloves in autumn; harvest mid-winter to summer
- Thyme: Hardy herb that thrives in hot, dry conditions; plant in sandy soil with good drainage
- Use neem spray for snails and beetles
- Place crushed eggshells around young squash plants to deter cutworms and snails
- Grow nasturtiums nearby to lure aphids
- Use mulch to suppress weeds and retain moisture
- Butternut: Harvest when skin is hard and matte, stem is dry and corky; cure in warm dry area for 7–10 days
- Onions & Garlic: Harvest when leaves turn brown; cure before storing
- Thyme: Harvest sprigs any time; best before flowering
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