|500 g||sausages — pork|
|2||onions — large, finely chopped|
|3 cloves||garlic — cloves, crushed|
|10 ml||curry powder|
|750 ml||stock — chicken|
|1||green chilli — small, finely chopped|
Peel and pip the butternut. Cut it into about 5cm square chunks. Remove meat from sausages and form ¼ of it into small balls.
Heat half the butter in a large saucepan and add onions, garlic and curry powder. Cook until the onions are soft and transparent.
Add the remaining sausage meat, lemon juice and chicken stock, cook stirring for 10 minutes. Add water, chillies and butternut cubes. Simmer until the soup is thick and all the ingredients are well blended together.
In the meantime, fry sausage balls in the remaining melted butter until cooked through. Stir in half the cream. Set aside and keep warm.
Liquidise cooked butternut soup in a food processer until smooth or mash with a potato masher and rub through a sieve to achieve a smooth texture. Ladle soup into individual bowls. Swirl a tablespoon or two of fresh cream into the centre and top each bowl with pork meatballs.
TIP: Use pork mince instead of pork sausage meat if available. You don’t have to form the mince into balls. If desired, just add all the mince or sausage.