Butternut Soup with Homemade Croutons πŸ΅πŸ’›

A yummy soup recipe for a chilly day.. Which we’ve been having ALOT of in Durban!

Butternut, Carrot and Chicken Soup πŸ’›



 Method and Ingredients: 

  1. Half one Butternut and 2 carrots, chopped and boil in salted water till super soft. Reserve water, cool and puree till smooth. 
  2. Finely chop 1 onion and sautee with ghee on low heat. 
  3. Cube 2 chicken fillets into small pieces, add your own amounts of garlic, aromat, lemon juice, white pepper, green chillies (I added two) and parsley. Cook till done.
  4.  Add the puree of butternut and carrot, bring to a simmer.
  5. In half a litre of water, sift 2-3 tbsps of Knorrs Thick Vegetable Soup, Cream of Chicken and White Onion Soup packet. Then add to the butternut and chicken and bring to a boil. Add more water while its boiling if it’s too thick, boil for about 15/20 mins.
  6.  I then proceeded to add a tablespoon of brown sugar and a pinch of cinnamon to make the sweet butternut flavor more intense and also to compliment the spicyness of the chicken.
  7. Before serving add 1/2 bottle of fresh cream and stir for a few minutes.
  8. Taste for salt, pepper and chilli taste, adjust accordingly. 

Serve with soup with croutons!


  1. Take three slices of bread and cut into cubes. I used Low Gi wholewheat bread as a healthier option!
  2. In a small pan melt 5 tablespoons of butter with some salt, pepper, Dry parsley and a pinch of crushed garlic. Wait for butter to melt and start a small boil.
  3. Place bread cubes in a bowl and once butter has melted in the pan pour over the bread, make sure it is fully coated and then spread on a baking tray and bake in a pre heated oven for about 25 mins on 180 degrees until crispy, crunchy and golden.

PS: Butternut soup recipe was sent in by Fathima Akoo, I tried it out and added a few extra things like fresh cream, green chillies, cinnamon powder and brown sugar to suit my tastebuds!

Happy cooking!πŸ’™

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