John Smit's butternut soup

Recipe from: - 6 October 2011

Ingredients 14

Servings 6

Time 00:20

Ingredients

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

00:30

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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