Butternut soup

Recipe from: 9/10/1998 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 45
    ml
    butter
  • 2
    onions, chopped
  • 500
    ml
    diced butternut
  • 1
    green pie apple, peeled and diced
  • 45
    ml
    cake flour
  • 5
    ml
    curry powder
  • pinch nutmeg
  • 750
    ml
    chicken stock
  • 375
    ml
    milk
  • 1
    juice and grated rind of an orange
  • salt, black pepper and a pinch of sugar
  • 90
    ml
    cream
  • chopped fresh parsley or coriander leaves
 

Method

 
Heat the butter and fry the onions until soft. Add the butternut and diced apple and fry for 3 minutes to allow the flavours to develop. Stir in the cake flour, curry powder and nutmeg and mix with the vegetables. Add the chicken stock, milk and orange juice and rind to the vegetables and simmer slowly for 15-20 minutes until the vegetables are tender. Process until smooth or press through a sieve. Reheat in a clean saucepan and season with salt, pepper and sugar. Serve with a swirl of cream and sprinkle with fresh parsley or coriander leaves. Serves 6.
 

Read more on: soup
 

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