McCain Roast Butternut Soup

McCain Roast Butternut Soup



1 kg McCain Butternut Chunks (defrosted)

30 ml cooking oil

Salt and freshly ground black pepper (to taste)

2 cloves garlic (crushed)

2 cm piece ginger (finely chopped)

1 large onion (chopped)

2 ml ground cinnamon

750 ml vegetable stock

60 ml cream


Note for above



300 g potatoes (washed)

150 g McCain Chopped Spinach (defrosted)

30 ml cake flour

30 ml semolina

30 ml dried bread crumbs

1 egg (lightly beaten)

1 ml ground nutmeg

125 ml vegetable stock

20 g butter

Salt and freshly ground black pepper (to season)

60 g pistachio nuts (chopped for serving)


Serving Size: 4

  1. For the soup: Preheat the oven to 200°C.
    Place the McCain Butternut Chunks onto a roasting tray, drizzle with oil and season with salt and pepper and roast for 45 minutes to 1 hour.
  2. In a large saucepan, sauté the garlic and onion over a medium heat until soft and aromatic.
  3. Add the roasted McCain Butternut Chunks as well as the stock and cinnamon, then cover and simmer for 15 minutes. 
  4. Use a stick blender and pulse until velvety smooth, keep over a low heat. Stir in cream before serving.
  5. For the dumplings: Preheat oven to 200°C
  6. Place the potatoes in roasting tray bake for 45 minutes, until soft.
  7. Remove potatoes from the oven and allow to cool slightly.
  8. Scoop the flesh out of the potatoes into a large bowl with a spoon before mashing with a fork. Now add the flour, semolina, breadcrumbs and egg and mix well before adding the McCain Chopped Spinach and nutmeg.
  9. Stir to combine, roll into 12x 30ml dumplings, place them on a tray with flour.
  10. Heat a large frying pan with the vegetable stock and butter, allow to simmer before adding dumplings. Cover with aluminium foil and cook for 15 minutes.
  11. Serve with butternut soup, garnished with pistachio nuts.

Variations, Hints and Tips

  • Once soup is blended, stir through 250 g McCain Cut Corn and a cooked, shredded chicken breast for added protein.
  • Fry the garlic and onions with 15 ml of mild curry powder when making the soup for a mild aromatic soup.
  • Add the zest and juice of half an orange just before serving for a citrus note.