Dad’s butternut and kumara soup30 June 2013
As a child this soup was always the highlight of my winter. Come May or June, my dad would reliably produce litres of the stuff and stock our freezer with enough to see us through till September. I only recently asked him for the recipe, at which point I realised that for years I had been happily guzzling chicken stock, despite being a vegetarian. As a fully-fledged omnivore I am now happy to stick to Dad’s original recipe, but you are welcome to use vegetable stock if you prefer.
The ratio of squash to kumara is flexible, and you can introduce other root vegetables such as potato and swede. I used one large squash and five kumara for this batch. I like to serve this with a good helping of basil pesto and buttery bread.
- For a great deal of soup:
1 large onion, roughly chopped
Butter or olive oil for frying
1 bulb of garlic, cloves peeled and roughly chopped
1–2 tsp each dried thyme, oregano, and rosemary, or more if using fresh herbs
Chilli flake and salt, to taste
½ a nutmeg, finely grated
2 kg butternut squash and kumara, peeled and chopped into one-inch dice
750 ml milk
750 ml chicken stock
The juice of one orange
Pesto made from basil, garlic, parmesan, and extra virgin olive oil (to serve)
- In a large pot, sweat the onion in butter or olive oil over a low heat until translucent. Add the garlic and cook for another minute, then add the remaining soup ingredients. Cover and boil gently for about an hour, until the squash and kumara are soft.
- Puree the soup, and serve with basil pesto and buttery toast.