Butternut Soup

Butternut Soup

Ingredients (Makes approx. 2 Liters of soup)

  • 2 medium butternuts
  • 1 granny smith apple
  • 2 medium onions
  • 50grams butter/Margarine
  • 2tsp curry powder
  • 1/3 cup flour
  • Pinch of nutmeg
  • 2 chicken stock cubes
  • 750 ml (3 cups) Boiling water
  • 500ml (2 cups) milk
  • 1 tsp salt (or more or less to taste)


  1. Peel, seed and dice the butternuts
  2. Peel, core and chop the apple
  3. Peel onions and chop roughly
  4. In large saucepan, saute the chopped onions in butter
  5. Add the curry powder and fry the mixture lightly.
  6. Add the butternut and apple and saute the mixture for a while
  7. Add the flour and nutmeg and mix lightly
  8. Dissolve the chicken stock cubes in the boiling water.
  9. Add the stock, milk and salt to the butternut mixture
  10. Boil with the lid on, over moderate heat till the butternut pieces are soft
  11. Stir the mixture occasionally
  12. Puree or blend until smooth.

The colour of the soup should be a deep yellow and the texture creamy.

Serve the soup hot.

This soup freezes very well.

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