You’ve never made a butternut soup like this, Chef! Made extra creamy by blending brie, cheddar & crème fraîche into the soup base, this recipe expertly balances richness with aromatics. Notes of fresh thyme & NOMU Provençal Rub spice will greet you as you dunk a toasted Portuguese roll into this steaming soup sensation.
Vegetarian Brie & Butternut Soup
Vegetarian Brie & Butternut Soup
with a toasted Portuguese roll
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brie Cheese
- Butternut Chunks
- Cheddar Cheese
- Creme Fraiche
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- NOMU Provençal Rub
- Onion
- Onions
- Portuguese Roll
- Portuguese Rolls
- Sunflower Seeds
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Butter (optional)
IT BEGINS WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAYER WITH FLAVOUR
Boil the kettle. Dilute the stock with 200ml of boiling water. Place a pot (large enough for the soup) over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic. Add the roasted butternut, the picked thyme, the diluted stock, the brie cheese, the cheddar cheese, and seasoning. Simmer until slightly reduced and thickening, 7-8 minutes. Blitz in a blender or with a hand blender until a smooth consistency. Loosen with water in 5ml increments if too thick for your liking. Return to the pot and stir through the crème fraîche until heated through and creamy.
BUTTERY ROLL
Halve the roll, and spread butter (optional) or oil over the cut-side. Return the pan to medium heat. When hot, toast the roll, cut-side down, until golden, 1-2 minutes.
SOUP’S UP!
Bowl up the brie & butternut soup. Scatter over the toasted sunflower seeds. Side with the toasted Portuguese roll for dunking!
Butternut Chunks - 250g
NOMU Provençal Rub - 7,5ml
Sunflower Seeds - 10g
Vegetable Stock - 1 sachet
Onion - 1
Garlic Clove - 1
Fresh Thyme - 3g
Brie Cheese - 40g
Cheddar Cheese - 40ml
Crème Fraîche - 30ml
Portuguese Roll - 1
IT BEGINS WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAYER WITH FLAVOUR
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot (large enough for the soup) over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic. Add the roasted butternut, the picked thyme, the diluted stock, the brie cheese, the cheddar cheese, and seasoning. Simmer until slightly reduced and thickening, 7-8 minutes. Blitz in a blender or with a hand blender until a smooth consistency. Loosen with water in 5ml increments if too thick for your liking. Return to the pot and stir through the crème fraîche until heated through and creamy.
BUTTERY ROLL
Halve the rolls, and spread butter (optional) or oil over the cut-side. Return the pan to medium heat. When hot, toast the rolls, cut-side down, until golden, 1-2 minutes.
SOUP’S UP!
Bowl up the brie & butternut soup. Scatter over the toasted sunflower seeds. Side with the toasted Portuguese rolls for dunking!
Butternut Chunks - 500g
NOMU Provençal Rub - 15ml
Sunflower Seeds - 20g
Vegetable Stock - 1 sachet
Onion - 1
Garlic Clove - 1
Fresh Thyme - 5g
Brie Cheese - 80g
Cheddar Cheese - 80g
Crème Fraîche - 60ml
Portuguese Rolls - 2
IT BEGINS WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAYER WITH FLAVOUR
Boil the kettle. Dilute the stock with 600ml of boiling water. Place a pot (large enough for the soup) over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic. Add the roasted butternut, the picked thyme, the diluted stock, the brie cheese, the cheddar cheese, and seasoning. Simmer until slightly reduced and thickening, 8-10 minutes. Blitz in a blender or with a hand blender until a smooth consistency. Loosen with water in 5ml increments if too thick for your liking. Return to the pot and stir through the crème fraîche until heated through and creamy.
BUTTERY ROLL
Halve the rolls, and spread butter (optional) or oil over the cut-side. Return the pan to medium heat. When hot, toast the rolls, cut-side down, until golden, 1-2 minutes.
SOUP’S UP!
Bowl up the brie & butternut soup. Scatter over the toasted sunflower seeds. Side with the toasted Portuguese rolls for dunking!
Butternut Chunks - 750g
NOMU Provençal Rub - 22,5ml
Sunflower Seeds - 30g
Vegetable Stock - 2 sachets
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 8g
Brie Cheese - 120g
Cheddar Cheese - 120g
Crème Fraîche - 90ml
Portuguese Rolls - 3
IT BEGINS WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAYER WITH FLAVOUR
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot (large enough for the soup) over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic. Add the roasted butternut, the picked thyme, the diluted stock, the brie cheese, the cheddar cheese, and seasoning. Simmer until slightly reduced and thickening, 8-10 minutes. Blitz in a blender or with a hand blender until a smooth consistency. Loosen with water in 5ml increments if too thick for your liking. Return to the pot and stir through the crème fraîche until heated through and creamy.
BUTTERY ROLL
Halve the rolls, and spread butter (optional) or oil over the cut-side. Return the pan to medium heat. When hot, toast the rolls, cut-side down, until golden, 1-2 minutes.
SOUP’S UP!
Bowl up the brie & butternut soup. Scatter over the toasted sunflower seeds. Side with the toasted Portuguese rolls for dunking!
Butternut Chunks - 1kg
NOMU Provençal Rub - 30ml
Sunflower Seeds - 40g
Vegetable Stock - 2 sachets
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 10g
Brie Cheese - 160g
Cheddar Cheese - 160g
Crème Fraîche - 120ml
Portuguese Rolls - 4
Woolies Products in this dish
