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Butternut soup

Wonderfly warming butternut soup - add more or less chilli - depending on the weather.



  • 1 butternut pumpkin
  • 1 stick of celery
  • 2 carrots
  • 2 tbsp white miso paste disolved in 1 litre of water
  • 2 tsp crushed/grated fresh ginger
  • a pinch of chilli flakes
  • fresh or dried coriander to garnish


  1. Simmer the butternut, cellery, carrots, ginger, chilli flakes in a large pot along with the miso stock for about 30 minutes on medium heat.

  2. Once soft, let it cool and puree the soup with a blender.

  3. Once pureed, heat up the soup before serving.

  4. Garnish with coriander an chilli flakes.