Butternut Soup

Butternut Soup

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Butternut soup should be at the top of your list of soup recipes. Hearty and creamy, it’s perfect when paired with fresh, crusty bread.

  • Recipe serves1-6
  • Preparation time20 minutes
  • Cooking time60 minutes


  • 1 litres Water
  • 30 ml Olive oil
  • 1 kg Butternut, peeled and chopped
  • 2 Medium onions, chopped
  • 2 Cloves garlic, crushed
  • 1 packet KNORR Chicken a’la King Dry Cook-in-Sauce
  • 10 ml Stork margarine
  • 1 Small chilli, finely chopped (or use more if you like!)
  • Robertsons Atlantic Sea Salt
  • 125 ml Cream
  • Zest of one lemon
  • 100 g Feta cheese


  • In a roasting pan place butternut and drizzle with olive oil.
  • Roast in a preheated 180°C oven for 40-45 minutes or until soft.
  • In a pan melt the margarine and fry the onions and garlic until just soft.
  • Add the roasted butternut, KNORR Chicken a'la King Dry Cook-in-Sauce packet contents and water.
  • Bring to the boil, cook for about 5-10 minutes to allow flavours to develop and soup to thicken.
  • Add the zest, chilli and cream.
  • Remove from heat and blend with a stick blender or food processor until smooth.
  • Add salt to taste.
  • Serve hot garnished with crumbled feta cheese.