BUTTERNUT SOUP

INGREDIENCE

  • 2 MEDIUM BUTTERNUT
  • 2 APPLES
  • 1 ONION
  • 50G BUTTER OR MARG
  • 40G FLOUR
  • PINCH OF NUTMEG
  • 2 CHICKEN STOCK CUBES
  • 7ML CURRY POWDER
  • 750ML BOILING WATER
  • 500ML MILK
  • 7ML SALT
  • CREAM

METHOD

Peel and dice butternut, onion and apples, Sauté onions in butter. Add curry powder. Add butternut and apples and mix lightly. Add pinch of nutmeg and flour and stir – fry lightly. Add chicken stock to the boiling water. Add the milk and salt. Pour liquid mixture into butternut mix. Boil on moderate heat with the lid on until butternut is soft. Puree or blend until smooth. Serve hot.

Add a splash of cream when serving.

Makes 2lt or 8 cups.

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