This is the best Roasted Butternut soup I’ve ever tasted!
1 butternut cut into cubes.
Add in oven roast dish and sprinkle with Robertson Aromatic roast potato spice.
Drizzle with oil and roast until soft, plus-minus 30 min at 180C
Braise 1 red onion & spring onion in oil.
Add chopped celery sticks, 1 grated carrot, and 1 deseeded red chili.
Add seasoned sea salt, pure black pepper & 1 teaspoon Osman Taj Mahal roasted coriander.
Add roasted butternut to onion mixture.
Add half milk and half water and blend with a stick blender until to a creamy soup texture.
Garnish with chopped spring onions
Prepared, tried, and tested Feriel Sonday
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7 thoughts on “Roasted Butternut soup”
One of my favorite winters soups. 🙂
Yes, it’s a truly yummy yum yum one
Ineffably sublime. 🌟
Thank you so much, my friend.
YUM. Also, the new look is great.
Thank you Bernadette. Still some work to be done, but getting there.