John Smit’s butternut soup

6 servings Prep: 20 mins, Cooking: 30 mins
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By Food24 October 06 2011
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Ingredients (14)

3 Tbs butter
2 onions — finely chopped
2 cup butternut — peeled and diced
1 Granny Smith apples — peeled, cored, diced
3 Tbs flour — cake
2 tsp curry powder
nutmeg — or cumin, ground
3 Tbs ina paarman's — Chicken Stock Powder
750 ml water — boiled
375 ml milk — full cream
orange — zest and juice
sea salt and freshly ground black pepper
80 ml cream — to serve
parsley — finely chopped
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Method:

Heat the butter in a saucepan and sauté the onions until soft and fragrant.
Add the butternut and apple and sauté for 3 minutes to allow the flavours to develop.
Stir in the flour, curry powder and nutmeg or cumin, and mix in with the vegetables.
Add the stock powder to the water and add to the vegetables along with the milk, orange juice and rind.
Bring to the boil and simmer gently for 15-20 minutes or until the veggies are soft.
Purée in a food processor or use a hand-held blender.
Reheat the soup and season to taste with salt and pepper.
Serve with a swirl of cream and scatter parsley on top.



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