Butternut Soup Recipe

Butternut soup is a favorite South African starter. The butternut has a flavor all on its
own and it is great to serve it as a starter before a good roast beef or lamb.
Ingredients (makes 2 litres/8 cups of soup)
2 medium butternuts (peeled, seeded and diced)
1 apple (peeled, cored and chopped)
2 medium onions (peeled and roughly chopped)
50g butter/margarine
7 ml medium curry powder
40 g cake flour
pinch of ground nutmeg
2 chicken stock cubes (dissolved in 750ml boiling water)
500 ml milk
7 ml salt
Instructions
In a large saucepan, sauté the chopped onions in the butter/margarine. Add the
curry powder and fry the mixture lightly. Add the butternut and apple and sauté for a
while. Add the flour and nutmeg and stir-fry lightly.

Add the stock, together 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.
Puree or blend until smooth. The colour of the soup should be a deep yellow and the
texture creamy. Serve hot. You may like to garnish a teaspoon of cream and a little
finely chopped parsley. Alternatively, replace the nutmeg with a little finely grated
orange rind and add a few shreds of orange rind to the garnish.