1 butternut, quartered and seeds removed
1 onion, peeled and quartered
1 garlic bulb
NOMU Extra Virgin Olive Oil, to drizzle
1 heaped tsp NOMU One For All Rub
3 sprigs fresh thyme
NOMU Sea Salt, to taste
1-2 tsp NOMU Curry Aromatics, to taste
1 tbsp NOMU Vegetable STOCK dissolved in 2 cups boiling water
1 cup milk or coconut milk
To serve:
Cream, to swirl
Toasted pumpkin seeds
NOMU Black Pepper
Preheat the oven to 180°C and line a large oven tray with baking paper.
Place the butternut and onion on the tray. Slice the top off the garlic bulb to expose the cloves and nestle it in amongst the other vegetables along with the thyme. Sprinkle over the One For All Rub, drizzle with Olive Oil and season with a crack of Sea Salt. Toss to coat.
Place the vegetables in the oven for 30-40 minutes or until the butternut is completely softened when pierced with a sharp knife. If the onion and thyme become too charred, remove them from the tray midway through cooking.
Once cooked, set the veggies aside until cool enough to work with. Use a large spoon to scrape the butternut flesh from the skin. Squeeze the roasted garlic from its papery casing and pull the thyme leaves from the woody stems. Place everything into the jug of a blender along with the onions. Pour in the prepared Vegetable STOCK, milk or coconut milk and Curry Aromatics and season with Sea Salt and Black Pepper to taste. Blend until smooth and adjust the seasoning to your liking.
Transfer the soup to a pot and cook until heated through if necessary. Spoon into serving bowls and finish with a swirl of cream, pumpkin seeds and freshly cracked black pepper. Enjoy with warm crusty bread!
1 butternut, quartered and seeds removed
1 onion, peeled and quartered
1 garlic bulb
NOMU Extra Virgin Olive Oil, to drizzle
1 heaped tsp NOMU One For All Rub
3 sprigs fresh thyme
NOMU Sea Salt, to taste
1-2 tsp NOMU Curry Aromatics, to taste
1 tbsp NOMU Vegetable STOCK dissolved in 2 cups boiling water
1 cup milk or coconut milk
To serve:
Cream, to swirl
Toasted pumpkin seeds
NOMU Black Pepper
Preheat the oven to 180°C and line a large oven tray with baking paper.
Place the butternut and onion on the tray. Slice the top off the garlic bulb to expose the cloves and nestle it in amongst the other vegetables along with the thyme. Sprinkle over the One For All Rub, drizzle with Olive Oil and season with a crack of Sea Salt. Toss to coat.
Place the vegetables in the oven for 30-40 minutes or until the butternut is completely softened when pierced with a sharp knife. If the onion and thyme become too charred, remove them from the tray midway through cooking.
Once cooked, set the veggies aside until cool enough to work with. Use a large spoon to scrape the butternut flesh from the skin. Squeeze the roasted garlic from its papery casing and pull the thyme leaves from the woody stems. Place everything into the jug of a blender along with the onions. Pour in the prepared Vegetable STOCK, milk or coconut milk and Curry Aromatics and season with Sea Salt and Black Pepper to taste. Blend until smooth and adjust the seasoning to your liking.
Transfer the soup to a pot and cook until heated through if necessary. Spoon into serving bowls and finish with a swirl of cream, pumpkin seeds and freshly cracked black pepper. Enjoy with warm crusty bread!
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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