It may not feel like it, with northern NZ still sweltering in the heat, but it is actually autumn. I picked up a beautiful organic butternut from the farmers market (check out how much those seeds want to bust out – you don’t see that from your run-of-the-mill butternut!) which I used to make soup – one bowl for now (because, yum), and 5 more portions for the freezer.

I always roast my butternut, onions and garlic first, because I love the flavour, but you can make this from raw – just saute the onions and garlic first, and add cubed butternut after you’ve added the stock.

Bright & Buttery Butternut Soup

Ready in 90 mins (40 mins if not roasting veg). Serves 6.


  • 1 whole butternut, halved lengthways
  • 2 small onions (or 1 large)
  • 1 bulb garlic
  • 1 tablespoon olive oil
  • 20g butter
  • 1 whole turmeric, grated
  • 1 red chilli, seeds removed, finely chopped
  • 1/2 teaspoon marjoraam
  • 1/2 teaspoon ground coriander
  • 1.5l stock (I used homemade vegetarian stock)
  • Salt and pepper, to taste


Preheat oven to 160°C. Halve butternut lengthways, scoop out seeds (save them if they look like mine – you’ll be able to grow your own next year!), season well with salt and pepper. Wrap in tinfoil and oven bake in a large roasting dish for 40 mins, or until soft to the touch.

10 minutes in, wrap onions and garlic separately in tin foil and roast alongside butternut. Adding a little water to the bottom of the tin will help prevent any scorching. Cook for the remaining 30 mins, until it’s all soft to touch. Allow to cool.

In a large saucepan, heat olive oil and butter on medium/high heat until sizzling. Squeeze roasted onion and garlic out of the skins, and saute for a few minutes, taking care not to let it catch. Scoop out the flesh of the butternut and add, stirring to mix.

Add grated turmeric, chopped chilli, marjoram and ground coriander. Stir for 5 minutes, then when it’s mixed well, add the stock and turn heat to high. Cook for 10-15 minutes.

Using a stick blender, blend soup until smooth. Serve immediately, or keep in the fridge or freezer. For extra yum, add a dollop of sour cream and some fresh chives to serve.