South African Butternut Squash Soup

This is a rich soup that can be a full meal with just some salad and good bread. Very easy to make. Just cut out the butter and sour cream and this is an excellent vegan recipe too.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 119 kcal
Author Laurie


  • 1 butternut squash (about 2 pounds, cut into cubes)
  • 1 whole head of garlic (remove out side skin but leave whole)
  • 2 tsp curry powder
  • 2 Tbsp Oil
  • 2 Tbsp Butter
  • 1 Onion (Choped)
  • 1 cup broth
  • 1 orange (juice and zest)
  • 1 orange (juice )
  • 3 Tbsp sou rcream
  • salt and pepper to taste


  1. Preheat the oven to 325 degrees C. Toss the butternut with the curry powder and oil and butter, place in a roasting tray with the cloves of garlic and onion; roast until the butternut is soft and the edges has started to turn dark brown. Stir every 10 minutes.
  2. Let the squash, onion and garlic cool down. Gentle squeeze the garlic out of the skins. Pour broth and vegetables in the blender in 2 or 3 batches. Hold down the top of the blender with a kitchen towel, ( when the ingredients are warm there is a tendency to rise up the lid.) and carefully start the bender, using a few quick pulses to get the soup moving before leaving it on to puree. Use a blender wand if you have one.
  3. Return soup to a pot with the orange juice and zest and gently reheat until hot check the seasoning . Whisk in sour cream until smooth, and season to taste with salt and pepper. Serve hot.

Recipe Notes

Nutrition Facts
South African Butternut Squash Soup
Amount Per Serving
Calories 119 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 10mg 3%
Sodium 276mg 12%
Potassium 119mg 3%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 2g 4%
Vitamin A 90%
Vitamin C 46%
Calcium 5%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.