28 Mar 2013

Curried Butternut Soup

This is by far one of the best (and easiest) butternut recipes I have ever made.  The addition of the curry powder enhances the flavour of the soup.  Just divine!  You could also substitute pumpkin for the butternut.

1 Tbls Spoon Olive oil
20g Butter
2 Onions,  Sliced and chopped
1 kg (or so) Butternut, skinned, pips removed, and cubed 

2 Apples, cored, peeled and cubed
1/2 Tbls (7.5ml) Curry Powder
1 and 1/2 litres vegetable Stock
Salt and Black Pepper to taste.

- Cut the butternut into 3cm cubes.
- Fry the onions in the oil and butter in a large saucepan until translucent.
- Add the curry powder, apple and the butternut.
- Add the chicken stock and simmer covered for about 30 minutes until tender.
- Puree with a food processor, or stick blender
- Season to taste.
Serves 8-10

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