Creamy Butternut Soup

Serves 4-6

Ingredients

For the soup:

  • 1 kg butternut squash, peeled, deseeded and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 litre vegetable or chicken stock
  • 1 tsp mild curry powder, or a pinch of cinnamon/nutmeg
  • 250 ml fresh cream or coconut milk
  • Salt and black pepper to taste

Method

  • 1

    Sauté the onion

    Add the butter and olive oil to the Tokit.
    Set to the sauté function and add the chopped onion. Cook for 5–8 minutes until soft and translucent.

  • 2

    Add the garlic and spices

    Add the garlic and curry powder, or your chosen spices, to the Tokit.
    Continue to sauté for about 1 minute until fragrant.

  • 3

    Cook the butternut

    Add the cubed butternut, carrot and stock to the Tokit.
    Set to the soup/simmer function and cook for approximately 25–30 minutes, or until the butternut and carrot are completely tender.

  • 4

    Blend the soup

    Once the vegetables are soft, use the Tokit blending function to blend the soup until completely smooth and creamy.
    Blend for a little longer if you prefer an extra-silky consistency.

  • 5

    Add the cream

    Pour in the fresh cream or coconut milk.
    Set the Tokit to a gentle heat/simmer function and warm the soup through for a few minutes. Avoid bringing it to a rapid boil.

  • 6

    Season and serve

    Taste and season with salt and freshly ground black pepper.
    Serve warm, with an optional swirl of cream, drizzle of olive oil or freshly cracked black pepper on top.