A ROYAL PORTFOLIO RECIPE: ROASTED BUTTERNUT SOUP | The Royal Portfolio
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The Silo Hotel Dining

Tel: +27 (0) 21 670 0500
Email: dining@thesilohotel.com
12 June2020

by Nicole Sorour

Bring The Royal Portfolio Dining Experience Home.

Warm up with an indulgent bowl of Roasted Butternut soup, a favourite among many South Africans. Although soup fits perfectly into every season, if you are trying to beat the winter blues, this hearty recipe garnished with Dukkah spice is exactly what you need to brighten-up grey winter days.

Comforting and delicious, this dish is best served as a starter before mains or as a light meal paired with one of our favourite homemade breads, Sun-Dried Tomato Ciabatta. Executive Chef Lennard Marais loves making Roasted Butternut soup for our guests at La Residence as it is alive with flavour, perfect for the whole family and never disappoints.

ROASTED BUTTERNUT SOUP

Serves 8 – 10

Ingredients

3 tbsp butter
1⁄2 cup onion, diced
6 cups butternut squash, roasted
1⁄2 medium apple, peeled, cored and shredded
4 cups chicken stock
1 sprig of thyme
1/3 cup maple syrup
2/3 cup heavy cream
Salt and freshly ground pepper, to season Dukkah spice

Method

In a large soup pot, melt butter over medium heat. Add diced onion and cook, stirring until onion has softened and is translucent. Add roasted butternut squash and shredded apple. Add chicken stock and stir to combine well. Add thyme. Bring to a light boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and allow to simmer uncovered for 20-30 minutes to blend flavours. Remove thyme and discard. Using an immersion blender, purée soup. Add maple syrup and heavy cream. Stir well to combine and allow to warm through over medium to low heat. Season to taste.

Dukkah Spice Ingredients

2 tbsp sunflower seeds
1⁄2 cup hazelnuts
2 tbsp almonds
1 tsp fennel seeds
3 tbsp coriander seeds
1 tbsp cumin
3 tbsp white sesame seeds
1 tbsp black pepper
1 tbsp sweet paprika powder
2 tbsp black sesame seeds
1 tsp coarse sea salt

Method

Gently toast sunflower seeds, hazelnuts and almonds in a pan. Cool and transfer to a blender. Slowly toast fennel seeds, coriander, cumin and white sesame seeds (about 2 minutes). Cool slightly, add to first mixture and pulse in the blender to get a nice crumbly texture (not a powder). Finally, add black pepper, sweet paprika, black sesame seeds and sea salt. Give it a last quick blend. Pack spice mixture in sealed glass containers. Use it for soups, sprinkle over salads or mix with olive oil as a dip for bread.

Assembly

Spoon the soup into bowls and garnish with a little Dukkah spice.

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