Butternut Soup Recipe

Ingredients

3 Tablespoons Butter

2 Onions, chopped

2 Cups butternut, cleaned and chopped

3 Tablespoons flour

1 Teaspoon Curry powder

Pinch of Nutmeg

3 Cups of Chicken Stock

1½ Cups Milk

Salt and Pepper

Method:

1. Saute the onions in the butter until soft and flavourful.
2. Add the butternut and saute to absorb the butter, about 3 minutes,  stirring lightly from time to time.
3. Add the flour , curry powder and nutmeg, blending with the vegetables.
4. Add the chicken stock and milk.
5. Simmer slowly for 15-20 minutes untill the vegetables are tender.
6. Liquidise in food processor or rub through a sieve.
7. Taste, salt.

Tips:

This soup improves with keeping, so prepare a day or two in advance.

Keep refrigerated.

I tend to use a whole butternut if it is large or 2 small ones, I don’t measure the 2 cups accurately.

You can add any type of milk you like, I use skimmed milk(I know what people think – flavoured water) because I like it and the soup is still creamy. So add which ever milk you have in your fridge.

Curry powder – I have used mild and medium, it all depends on how much of a kick you like!

Happy cooking! Let me know how it goes?