I love a chunky butternut soup in the winter when it’s cold and wet and I am in need of some warmth.
The addition of warming and sweet Cape Malay spices makes this soup a true family favourite.
Ghee or clarified butter is often used in Indian cooking, and here it adds a rich caramel undertone to the soup which I love.
Feel free to spice things up by adding some fresh chilli to the soup or doubling up on the garam masala and/or turmeric.
Getting Ahead: you can speed things up by buying ready cut organic butternut pieces and the soup will benefit from being made a few days ahead.
Seasonal Swops: you can use olive oil instead of ghee to make the soup vegan or normal butter if you can’t find ghee. Pumpkin will be a worthy substitute, although I would tend to roast if before, to maximise its flavour. I think sweet potatoes might be too sweet for me personally, but would definitely work.