There’s something deeply satisfying about a bowl of homemade butternut soup, especially when the butternut is roasted first for extra sweetness and depth. This roasted butternut soup is silky, rich and layered with flavour, finished with crispy smoked rashers, a swirl of yoghurt and crunchy pumpkin seeds for the perfect balance of creamy and crisp. A proper autumn staple that feels far fancier than the effort it takes.
Roasted butternut soup with smoked rashers
Ingredients
- Soup
- 2,5 kg butternut, cubed
- 3 Tbsp (45 ml) olive oil
- Salt and pepper
- 1 medium onion, chopped
- 1 tsp (5 ml) mild curry powder
- 2 sprigs fresh thyme
- 4 C (1 litre) vegetable stock
- 1 C (250 ml) fresh cream
- Juice of 2 oranges
- To Serve
- 600 g smoked pork rashers, sliced into chunks
- 1⁄3 C (80 ml) plain yoghurt, for serving
- Fresh thyme, leaves picked
- 1⁄3 C (80 ml) toasted pumpkin seeds
- Pepper, to taste
Instructions
Soup
Preheat the oven to 200 °C.
Spread the cubed butternut onto a large baking tray, drizzle with 2 tablespoons (30
ml) of olive oil, and season with salt and pepper. Roast for about 40 minutes, or
until the butternut is soft and caramelised around the edges.
Heat the remaining 1 tablespoon (15 ml) of olive oil in a large pot. Add the chopped
onion and cook until soft and translucent. Stir in the curry powder and cook for
another minute to release its aromas, then add the thyme and roasted butternut.
Pour in the vegetable stock and bring to a simmer. Cook for 10–15 minutes, then
use a stick blender to blitz the soup until completely smooth. Stir in the cream and
gently heat through, being careful not to let it boil. Add the orange juice, and then
taste and adjust the seasoning accordingly with salt and pepper.
To Serve
Heat a frying pan over medium-high heat. Add the pork rasher chunks and fry until
golden and crispy, allowing the fat to render.
Ladle the hot soup into bowls and add a dollop of yoghurt. Add crispy rashers, fresh
thyme, roasted pumpkin seeds and a crack of black pepper to each. Serve
immediately.
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Recipe and image: SA Pork
