BUTTERNUT SOUP

Ingredients

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
 

Method

• 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