Winter is officially here and we can’t wait to cook the most amazing soups and stews with you this season. First up is our hearty butternut soup with a soy-sesame brittle. If you love Asian-fusion, this recipe is for you!

SERVES 4 // COOKING TIME 60 mins

INGREDIENTS
For the soup
¼ cup olive oil
1 onion, peeled and chopped
1 leek, sliced
1 clove garlic, peeled and crushed
1 tsp cinnamon
1 tsp ground cumin
½ tsp nutmeg
Zest and juice of 1 orange
1 butternut, slices reserved to garnish, the rest peeled and chopped
1 cup sour cream
1L vegetable stock
100g feta, sliced, to serve
For the brittle
1 cup sugar
100g sesame seeds
Soy sauce, to taste

METHOD
For the soup
1. Preheat oven to 180°C.
2. Heat 3 tbsp of the oil in a large pot over medium heat and fry the onion for 5 minutes, until soft. Add the leek and garlic and fry for 1 minute.
3. Add all the remaining ingredients, except the feta, and bring to a simmer. Cover and cook for 25–30 minutes, until the butternut is tender.
4. Blend until smooth.
5. Place the reserved butternut slices on a baking tray and drizzle with the remaining 1 tbsp olive oil. Roast in the oven for 15 minutes, until golden and slightly charred.
For the brittle
1. Melt the sugar in a small pot over low heat. Allow to turn golden brown, then add the seeds and swirl to mix.
2. Once the caramel is dark brown, remove from the heat and add the soy sauce. Pour on to a greased baking tray. Allow to set, then break into shards.
3. Serve the soup topped with roast butternut, soy-sesame brittle and feta.