butternut – My Whisk and I

Dressed-Up Butternut Soup

September 17, 2023September 1, 2023by Karen ClaassenLeave a Comment

This recipe yields enough soup for 6 people.

olive oil
3 medium butternuts
800g butternut, cut into 1,5cm chunks
1 onion, chopped
1 apple, peeled and chopped
2 x 400g tins of coconut milk
250ml vegetable stock
10ml curry powder
5ml ground ginger
small flowers and herbs to garnish

Preheat your oven to 180℃ and line a baking sheet with alluminium foil.
Peel and half the butternuts.
Cut a 7cm x 3cm rectangle of butternut from each halved veg.
Place a pan on medium-high heat and add a splash of oil to it.
Brown the butternut on its 6 flat sides and place on the prepared baking sheet.
Arrange the butternut chunks alongside, drizzle with olive oil and a sprinkling of salt.
Roast in the oven until just cooked. (about 15 minutes but check it by inserting a toothpick)
Place a large saucepan on medium heat, add some olive oil and the onion and cook until soft.
Add the cubed butternut, apple, curry powder and ginger and stir-fry for a minute or two.
Pour in one of the tins of coconut milk as well as the stock.
Bring the soup to a simmer and cook for 20 minutes.
Insert an immersion blender into the saucepan and blitz until completely smooth.
Pour in the other tin of coconut milk and bring the soup back to a gentle simmer for another 10 minutes.
Taste the soup and season with salt and white pepper.

Ladle the soup into soup bowls and place a roasted butternut triangle in the centre of each soup bowl.
Decorate the top surface of the butternut with small flowers and herbs to serve.

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Vegetable Korma

May 18, 2022May 15, 2022by Karen ClaassenLeave a Comment

30ml sunflower oil
30ml butter (or extra oil for vegan)
1 onion, chopped
10ml ground ginger
1 stick cinnamon
5ml ground turmeric
5ml ground coriander
5ml ground cumin
5ml medium-hot curry powder
5ml dried chilli flakes
2 cloves garlic, minced
15ml sugar
2 x 400ml cans coconut cream
250ml cashew nuts, finely chopped
400g butternut, cut into 2cm cubes
1 x 400g can chickpeas, drained
200g baby spinach, roughly chopped
250ml frozen peas
fresh coriander to serve

Place a large saucepan over medium heat and add the oil and butter.
Add the onion and stir-fry it until translucent.
Add the ginger, cinnamon stick, turmeric, coriander, cumin, curry powder and chilli flakes and gently cook the spices for 2 minutes while stirring.
Now add the sugar, coconut cream and cashews. Bring the sauce to a simmer and then take it from the heat.
Remove the cinnamon stick and blitz the sauce with a hand blender, until smooth.
Place the saucepan back on medium heat and add the butternut and chickpeas. Cook for about 20 minutes or until the butternut is tender but do take care that the sauce doesn’t burn.
Stir in the chopped spinach and peas and stir through.
Adjust the seasoning according to taste.
Garnish the curry with fresh coriander and serve it with jasmine rice.

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Butternut Rolls

August 25, 2021August 22, 2021by Karen ClaassenLeave a Comment

These rolls are deliciously moist and soft and make for a great dinner roll, with a boost of veggies!!

190ml cooked and mashed butternut (about one large butternut)
190ml milk
10g instant yeast
450g bread flour
50g cake flour
45g caster sugar
15ml honey
7,5ml salt
45g butter
about 45ml melted butter

Add the mashed butternut and milk to the bowl of a stand mixer fitted with the dough hook.
Mix together on a low speed for 2 minutes.
Add the yeast, bread flour, cake flour, caster sugar and honey and mix on a low speed until the mixture comes together as a rough dough.
Cover the bowl with plastic wrap and allow to rest at room temperature for 30 minutes.
Cut the butter into small pieces and set aside.
Remove the plastic wrap, add the salt and knead the dough on medium speed for 1 minute.
Add the butter pieces one at a time, with the machine running and knead until the dough is silky smooth. About 6 minutes.
Lightly oil a mixing bowl and place the dough in it. Cover and allow to rise until double in size (about 1 hour).
Preheat your oven to 180℃ and spray a 12-hole muffin tin with cooking spray.
Transfer the dough to a working surface and divide into twelve equal pieces.
Roll each piece of dough into a ball and place it into the prepared muffin tin.
Cover the muffin tin with a plastic bag and allow to rise for 30 minutes.
Bake the rolls for 16 minutes.
Melt an additional 45ml of butter in the microwave oven.
Take the rolls from the oven, brush the rolls with the melted butter and place back in the oven for a further 3 minutes.
Take the rolls from the oven and cool on a cooling rack.
Serve with butter and honey.