26/06/2026
This is the soup that makes winter feel worthwhile 🥣 Roasted butternut and sweet potato blended into a velvety, spiced base and finished with a swirl of Fair Cape Fresh Cream – it's nourishing, warming and exactly what cold nights were made for. Save this one and make a big pot this weekend! 😍
🍠 INGREDIENTS:
Soup:
600 g butternut, peeled and cubed
400 g sweet potato, peeled and cubed
30 ml (2 Tbsp) olive oil
Sea salt and freshly ground black pepper to taste
1 large onion, roughly chopped
3 garlic cloves, minced
10 ml (2 tsp) fresh ginger, peeled and grated
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
2 ml (½ tsp) smoked paprika
1 L (4 cups) good-quality vegetable stock
250 ml (1 cup) Fair Cape Fresh Cream
To serve:
Fair Cape Fresh Cream, for drizzling
Toasted pumpkin seeds
Fresh coriander leaves
Crusty bread or sourdough
🥛 METHOD:
1. Preheat the oven to 200 °C. Arrange the butternut and sweet potato on a baking tray, drizzle with half the olive oil and season generously. Roast for 25–30 minutes until golden at the edges and tender.
2. Heat the remaining olive oil in a large pot over medium heat. Add the onion and sauté for 5–6 minutes until softened.
3. Add the garlic, ginger, cumin, ground coriander and smoked paprika, stirring for 1–2 minutes until fragrant.
4. Add the roasted vegetables and pour the stock over. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
5. Remove from heat and blend until completely smooth using a stick blender or in batches.
6. Stir in the Fair Cape Fresh Cream and return to low heat, warming gently – do not boil. Season to taste.
7. Ladle into warmed bowls and finish with a swirl of cream, toasted pumpkin seeds and fresh coriander. Serve with crusty bread.
