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Creamy butternut soup


It’s been abnormally nippy for January in Johannesburg this year which got me thinking about changing my weekly meal plan to cater for the weather. My grandmother, forever the fashionista, used to say “dress for the weather, not for the season”. I decided to adapt her saying to “cook for the weather, not for the season”. So forget what you heard, soup in Summer is just fine if the weather demands a warm and hearty meal. And none of that store-bought packet soup. Just try out my Creamy Butternut & Carrot Soup and let me know if the family gives it a nod. 


  • 1 large butternut peeled and diced

  • 2-3 medium carrots peeled and diced

  • 1 large onion cut into quarters

  • Chopped celery fingers

  • Spring onions

  • Thyme

  • 2 cups chicken or vegetable stock

  • ½ cup cream

  • 1 tsp nutmeg

  • ¼ tsp cinnamon powder

  • Salt & pepper

Note 1: You can vary the quantities according to the number of people you’re feeding. This recipe will comfortably feed 4 people.



  1. Turn on oven to 180˚.

  2. Layer all the vegetables and thyme onto a baking tray, season with salt and pepper. Cover with foil to keep the moisture and bake for 45 minutes or so.

  3. Place the cooked vegetables into a blender or food processor. You can either remove or leave in the thyme sprigs. I prefer to leave them in because they get blitzed anyway and add so much flavour.

  4. Add 1 cup of stock and blend until smooth. If the blended mixture is still too think then add more stock and pulse some more. You’ll have to use your discretion here because we enjoy soup differently. I prefer mine halfway between runny and thick, but I do find that this soup is better when its more on the runny side.

  5. Decant the soup mixture into a pot to heat. Add the cream, cinnamon and nutmeg. Feel free to use more cream if you’re not counting calories.  

  6. Serve while hot.  

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