This curried butternut soup is just the thing for a cold Winter's night - just like the ones we're experiencing here in Africa at the moment .... brrrrr ! I love the slightly sweet, deep flavour of butternuts and they lend themselves well to this hearty soup. Nicely spiced and served piping hot, it’s just the thing to warm you on a cold Winter’s night. Add a couple of freshly baked bread rolls (try my recipe for these over here), and you have a warm and filling light supper -:
Curried Butternut Soup
2 Butternuts - skin & seeds removed & flesh cut into cubes
Olive Oil - for frying
3 red Onions, finely chopped (you can use white, too)
3 cups Beef Stock (made using stock cubes/granules)
2 tbsp mild Curry Powder (or – to taste)
Salt & Pepper
Dollop of Cream (or plain yogurt) to serve
Boil the cubes of butternut until soft. Set aside. In a large/deep saucepan, fry the chopped onions in the olive oil until translucent. Add the cooked butternut cubes to the onions, then add the stock, curry powder and salt & pepper to taste. Bring to the boil and then reduce the heat and simmer for around 20 minutes. Remove from the heat and place in a food processor and blend until smooth and lump free. Ladle into soup bowls and serve hot with a dollop of cream or plain yogurt in the centre. Serves 4 – 6. (This soup freezes well, too.)
Curried Butternut Soup
2 Butternuts - skin & seeds removed & flesh cut into cubes
Olive Oil - for frying
3 red Onions, finely chopped (you can use white, too)
3 cups Beef Stock (made using stock cubes/granules)
2 tbsp mild Curry Powder (or – to taste)
Salt & Pepper
Dollop of Cream (or plain yogurt) to serve
Boil the cubes of butternut until soft. Set aside. In a large/deep saucepan, fry the chopped onions in the olive oil until translucent. Add the cooked butternut cubes to the onions, then add the stock, curry powder and salt & pepper to taste. Bring to the boil and then reduce the heat and simmer for around 20 minutes. Remove from the heat and place in a food processor and blend until smooth and lump free. Ladle into soup bowls and serve hot with a dollop of cream or plain yogurt in the centre. Serves 4 – 6. (This soup freezes well, too.)
