I’ve been cooking up a storm the past few weeks! The inspiration for this one struck when I found the Not Quite Nigella version of it lying in the tray of the office printer. So I stumbled upon this recipe and we happened to have all the ingredients in the fridge – score! Of  course I made it for dinner that night, with a couple of modifications to the original recipe. 

If you’re looking for a rich, creamy, comfort-food soup to make for dinner, this one’s for you.  It’s just spicy enough to warm you up, and full of rich flavour. Best served with buttered toast to dunk in the soup!

Creamy curried butternut and corn soup recipe

Creamy curried butternut and corn soup recipe

You will need… 

500g cubed butternut
2 mielies (or corn on the cob, as you will)
1 litre of chicken stock
2 sweet potatoes, cut into chunks
1 tsp mild curry powder
2 – 4 tbsp cream, depending on how decadent you feel. If you don’t  have cream, substitute with a dash of milk instead.
3 fresh basil leaves, chopped

I didn’t bother with roasting the veggies. Cook the corn until done, then cut off the cob.

Place the butternut and sweet potatoes into a pot with the chicken stock. Cook until the veggies are soft, then mash them up nicely. Add the corn, cream, chopped basil, and curry powder and mix well.

The bits of corn give a great texture and something to chomp on, but the soup is also really lovely if you blitz it in a food processor or with a stick blender to get a smoother texture – it’s up to you!

Serve with warm bread and butter – bon appetite!

This recipe is a twist to the same-old butternut soup recipe. I’m keen to hear if you try it out and what you think! It’s quite nice and different, hey?