John Smit's butternut soup

Recipe from: 6 October 2011

Ingredients 14
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • 3
    Tbs
    butter
  • 2
    onions - finely chopped
  • 2
    cup
    peeled and diced butternut
  • 1
    Granny Smith apple - peeled, cored and diced
  • 3
    Tbs
    cake flour
  • 2
    tsp
    curry powder
  • Pinch ground nutmeg or cumin
  • 3
    Tbs
    Ina Paarman's Chicken Stock Powder
  • 750
    ml
    boiling water
  • 375
    ml
    full-cream milk
  • Juice and grated rind of 1 orange
  • Salt and freshly ground black pepper
  • 80
    ml
    fresh cream to serve
  • Finely chopped fresh parsley to garnish
 

Method

00:20
 
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.
 

Read more on: boil  |  butternut
 

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