Butternut soup with coconut milk and tomato

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4 servings Prep: 10 mins, Cooking: 40 mins
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A delicious spiced version of the classic butternut soup.

By Food24 November 03 2009
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Ingredients (12)

1 onion — large, chopped
30.00 ml oil
5.00 ml curry powder
5.00 ml black mustard seeds
2.00 ml cumin — ground
2 garlic — large cloves, crushed
1.00 kg butternut — peeled and cubed
1 tomatoes — whole, peeled and chopped
1 coconut milk
1 fresh coriander
1 dukkah — pot
500ml stock — vegetable
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Method:

Sauté the onion in heated
oil until soft and glossy.
Stir
in the curry powder, mustard
seeds, cumin and garlic.

Add the butternut and stir
until covered in the oil and
spices.
Cover with the lid
and reduce the temperature.
Let the vegetables sweat
for 10-15 minutes,
stirring occasionally.

Add the stock and tomatoes
and heat to boiling point.
Reduce the heat, cover with
the lid and simmer for about
30 minutes or Blend to form a
smooth soup.
Add the coconut
milk and heat until warmed
through.
Serve the soup in
bowls and sprinkle each
serving with fresh coriander
leaves and some dukkah (optional).
Serve with fresh, warm
bread.



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