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South African Butternut Soup

Recipes | May 4, 2016 | By

South African Butternut Soup

Project 90 by 2030


  • 1 medium sized butternut (peeled, eeded and chopped into pieces (the smaller pieces will cook faster))
  • 1 garlic clove (minced)
  • 1 teaspoon ginger (grated)
  • 2 onions (peeled and finely chopped)
  • 4 cups vegetable stock
  • 2 tablespoon olive oil


  • Slow cook onions in olive oil until transparent (clear), for about 10 – 12 minutes.
  • Add the garlic and ginger and gently stir through the onions.
  • Add the butternut and coat with the onion mixture. Cook with the lid on for 2 minutes.
  • Add the vegetable stock, salt and pepper to taste. The liquid should cover the butternut. Bring to the boil with the lid on.
  • Transfer to your lined Keep It Bag, close and leave for 2 – 4 hours. Alternatively, cook on your stove until butternut is super soft.
  • This soup is best enjoyed with a smooth texture - use a stick blender or try a potato masher during load shedding.


For added flavour and nourishment, add a fresh chilli salsa of chopped tomato, onion, chilli, and fresh coriander. For a more child-friendly option, add a sprinkle of nutmeg.