Easy Butternut & Yoghurt Soup

Easy Butternut & Yoghurt Soup

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A firm South African favourite and so easy to make yourself!

  • Recipe serves4-6
  • Preparation time20 minutes
  • Cooking time45 minutes


  • 15ml margarine
  • 1 onion, diced
  • 2 cloves crushed garlic
  • 5ml Robertsons Cinnamon
  • 1kg butternut, peeled and diced
  • 750ml water
  • 1 KNORR Vegetable Stock Pot
  • 250ml fat free yoghurt


  • Melt margarine in a deep pot then add the onion and garlic and fry until tender
  • Add the cinnamon and fry for 2 minutes to release the flavour and aroma then add the cubed butternut, water and KNORR Vegetable Stock Pot and stir well
  • Bring to the boil the reduce the heat and allow to simmer for 25-30 minutes or until the butternut is tender
  • Remove from the heat and blend using a stick blender until smooth then stir in the yoghurt and season to taste
  • Tip – for a richer, creamier taste use cream instead of yoghurt. There is no need to chop your vegetables perfectly as they will all be blended up at the end so a rough chop is fine!