2 medium butternuts
1 medium potato
2 medium onions
50g butter
5 ml medium curry powder
pinch of ground nutmeg
2 chicken stock cubes
750 ml boiling water
500 ml milk
7 ml salt
fresh cream to decorate
parsley or chives to decorate
  • Peel, seed and dice the butternuts. Peel the onions and dice.
  • In a large saucepan, saute the chopped onions in the butter.
  • Add the curry powder and fry the mixture lightly.
  • Add the butternut and saute the mixture for a while.
  • Add the nutmeg and stir-fry lightly.
  • Dissolve the chicken stock cubes in the boiling water.
  • Add the stock, 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.
  • Serve the soup hot with fresh bread.
  • Garnish each bowl of soup with a dash of cream and parsley or chives.
Makes about 8 cups of soup


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