Butternut Soup Recipe at MyDish

Butternut Soup

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Method

  • 1. Saute onions in the butter until soft and flavourful.
  • 2. Add the butternut and saute to absorb the butter and develop the vegetable flavours. (about 3 mins.) stirring lightly from time to time.
  • 3. Add the flour, curry powder and nutmeg, blending with the vegetables.
  • 4. Add the chicken stock, milk and orange rind and juice. Simmer slowly for 15-20 mins until the vegetables are tender.
  • 5. Liquidise the solids in a food processor or rub through a sieve.
  • 5. Taste, then add salt, pepper and a pinch of sugar.
  • 6. Serve topped with a dollop of cream and a sprinkling of parsley.
  • 5.

    • Tips

    • This soup improves with keeping. If you can, prepare a day or two in advance. Keep refrigerated.

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    Ingredients

    • 45 ml. Butter
    • 2 onions chopped
    • 500 ml. butternut, cleaned and diced
    • 1 Granny smith apple, peeled and chopped. (optional.)
    • 45 ml. Flour
    • 5-10 ml curry powder
    • 1 pinch nutmeg
    • 750 ml. chicken stock
    • 375 ml. milk
    •  grated rind and juice of 1 orange
    •  salt, pepper and a pinch of sugar
    •  Parsley chopped
    •  dollops of cream

    By Views 341  Added Thu Jun 23 2011


    A memorable yet easy soup with a smooth velvety texture.