Tag: soup

Creamy Butternut Soup

Creamy Butternut Soup

Is there anything more comforting then a big bowl of luxurious butternut soup? Its one of the most simple soups to make, get it wrong and it can be bland as anything but get it right, like this one, and its silky, smooth ,slightly sweet and full of flavor !


  • 2 good sized knobs of butter
  • Equal amounts of cut up Butternut (500g) and Sweet Potato (I typically use 1 large butternut/1 pkt pre cut and then eyeball the sweet potato to match the butternut amount.
  • Half an Onion diced
  • About 1/2 tsp crushed fresh garlic
  • Chicken Stock (enough to cover the butternut and sweet potato, I normally use about 1 litre.
  • Salt and pepper to taste
  • 1/4 green chillie
  • 1/2 cup heavy cream (or coconut cream)


  • Heat the butter in a saucepan. Add the onion and sautΓ© for 30 seconds. Add in garlic and chilli until fragrant.
  • Add in cubed butternut and sweet potato and cover with chicken stock
  • Boil until butternut and potato are soft and then blend with a hand processor until silky smooth
  • Add in salt and pepper to taste as well as the heavy cream (or coconut cream dependent on what you have

Serve with fresh bread or rolls, we love the knotted heat and eat rolls from Woolworths! There are so many variations of butternut soup, but this is our favourite. Classic, warm and absolutely satisfying. How do you make yours?

Creamy Chicken Corn Soup

Creamy Chicken Corn Soup

This is one of my all time favourite soups. Its comfort food, creamy and sweet with just the right amount of kick. I combined two family recipes here to come up with my own that’s the perfect consistency for me. Its quick and easy and the perfect soup for any time of day!


  • 1 cup cubed chicken breast
  • 1 small finely chopped onion
  • 1 tsp garlic
  • 1 tsp white pepper
  • half a tsp crushed green chillies
  • 1 cup fresh cream
  • 2 tbsps flour
  • salt to taste
  • 1 tin creamstyle corn
  • 1 litre of milk
  • 1 pkt knorr thick vegetable soup (optional)*
  • 1 tsp mustard powder (optional)
  • Butter/ghee for cooking


Braise onion in a pot with butter, garlic, chillies, salt and pepper, mustard powder until translucent, add in chicken cubes and cook on a gentle heat until cooked through. Add a little water and allow to merge together. Add in the sweetcorn and the milk and bring to a gentle simmer, you don’t want the milk to boil, just a low gentle heat. Make a mini white sauce with the butter and flour and add to the pot to simmer until the soup thickens up. Just before serving add in your cream and a fresh grinding of black pepper.

*Optional: If you feel the soup is not thick enough still add in a few tbsps from the pack of thick vegetable soup to thicken it up some more. (Or substitute the addition of flour with a whole packet of thick vegetable), I often just go with whatever I have time for.

Once again, my hubby prefers a smoother soup, so what I do is add in half the tin of sweetcorn initially. I then blend the soup when its cooked and once its smooth I add in the rest of the sweetcorn. I like the texture of the whole kernels and its a little more aesthetically appealing to me. Garnish with either fresh coriander or some finely chopped spring onion.