South African Butternut Soup

Recipe by ZAR-INA
READY IN: 1hr 45mins
YIELD: 2 litres


  • 1 12
    kg butternut squash
  • 2
    large brown onions, finely chopped
  • 3
    small garlic cloves, finely chopped or 1 elephant garlic clove
  • 500
    ml chicken stock
  • 1
    teaspoon lemon juice
  • 250
    ml water
  • 3
    small strong green chilies or 1 large jalapeno, no pips, finely chopped
  • 1
    tablespoon melted butter
  • 250
    ml fresh pouring cream


  • Peel and pip the butternuts, and cut it into about 5cm square chunks.
  • Peel and chop the onions quite finely.
  • Chop the garlic very finely, or push through a garlic press.
  • Halve the Jalapeno pepper or green chillies and scrape out all the pips. Chop the green flesh very finely.
  • Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed.
  • Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
  • Liquidise with a Bamix or a food processer.
  • Serve hot.
  • Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.