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Butternut soup
Ingredients
2 medium butternuts2 medium onions
1 apple
50 g butter/margarine (4 T)
40 g cake flour (4 T)
7 ml medium curry powder (1½ t)
7 ml salt (1 ½ t)
pinch of ground nutmeg
2 chicken stock cubes
750 ml boiling water (3 c)
500 ml milk (2 c)
c = cup
T = table spoon
t = tea spoon
g = gram
About:
Butternut soup is a favourite dish in South Africa. This recipe makes 3 litres (10 cups) of soup. This soup's flavour can be enjoyed all on its own but is also great to serve as a starter before the main meal.
Instructions:
Peel, seed and dice the butternuts into manageable chunks. The cooking time can be shortened by softening the butternut in a steam oven at this point (optional).
Peel, core and chop the apple. Peel the onions and chop roughly. 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 the mixture for a while. Add the flour and nutmeg and stir-fry lightly.
Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the 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. Purée or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.
Each bowl of soup may be garnished with a teaspoon of cream and a bit of finely chopped parsley. For an interesting variation, replace the nutmeg with finely grated orange rind and add a few shreds of orange rind to the garnish.
Butternut soup is a favourite dish in South Africa. This recipe makes 3 litres (10 cups) of soup. This soup's flavour can be enjoyed all on its own but is also great to serve as a starter before the main meal.
Instructions:
Peel, seed and dice the butternuts into manageable chunks. The cooking time can be shortened by softening the butternut in a steam oven at this point (optional).
Peel, core and chop the apple. Peel the onions and chop roughly. 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 the mixture for a while. Add the flour and nutmeg and stir-fry lightly.
Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the 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. Purée or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.
Each bowl of soup may be garnished with a teaspoon of cream and a bit of finely chopped parsley. For an interesting variation, replace the nutmeg with finely grated orange rind and add a few shreds of orange rind to the garnish.
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