Butternut Soup - South African Style

Ingredients

2 medium butternuts
1 apple
2 medium onions
50g butter/margarine
7 ml medium curry powder
40 g cake flour
zest from one orange
2 chicken stock cubes
750 ml boiling water
500 ml milk
5 ml salt

To Prepare:

Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop. In a large saucepan, sauté the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and sauté the mixture for a while. Add the flour and stir-fry lightly.

Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally.

Add the orange zest and juice and puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.

Each bowl of soup may be garnished with a teaspoon of cream, a little finely chopped parsley or a little zest from an orange.

Makes approx 2 litres of soup.

Note: I think this is the best soup I have ever tasted.  Diane.

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