Creamy Butternut Soup

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Make wholesome and delicious butternut soup

Butternut is the most popular winter squash. It also provides an outstanding supply of vitamin A, potassium and fibre.

Creamy Butternut Soup

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Butternut squash is harvested in autumn but it keeps well for many months. It is a strong source of potassium and other essential nutrients. Butternut’s nutritional content makes it good for digestion, blood pressure, and, among others, for healthy skin and hair.

The nutritional benefits of butternut

1. Prevents high blood pressure
2. Prevents constipation
3. Improves eyesight
4. Keeps bones strong
5. Protects your skin
6. Boosts immune function
7. Reduces inflammation
8. Aids in weight loss

Butternut Soup Recipe

Recipe by Moleboheng Mokhothu Course: SoupsDifficulty: Easy


Prep time


Cooking time


Total time






  • 1 1⁄2 kg butternut squash

  • 2 large 2 brown onions, finely chopped

  • 3 small 3 garlic cloves, finely chopped

  • 500 ml 500 chicken stock

  • 1 teaspoon 1 lemon juice

  • 250 ml 250 water

  • 3 small 3 strong green chilies or 1 large jalapeño, no pips, finely chopped

  • 1 tablespoon 1 melted butter

  • 250 ml 250 fresh pouring cream


  • Peel and pip butternuts, and cut into chunks of around 5cm long.
  • Peel and cut the onions very thinly.
  • Chop the garlic rather thinly, or press the garlic into a press.
  • Halve the pepper or green chilies jalapeño and pick all the pips out. Chop the very fine green flesh.
  • Place the onions, garlic and chilies in a saucepan over moderate heat into the melted butter and cook until the onions are soft and translucent. Remove the chicken stock and the lemon juice and combine until well mixed.
  • Add the butternut water and cubes and simmer until the soup is thick and all the ingredients combine well for about 1 hour. Liquidise with a food processor.
  • Serve hot. Swirl a tablespoon or two of fresh cream into the center of each bowl of soup just before serving.

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