SPICY BUTTERNUT SOUP
A deliciously warming and lightly spiced soup made with butternut squash and coconut milk. Vegan friendly!
This is by far one of the best (and easiest) butternut recipes I have ever made. The addition of the curry powder enhances the flavour of the soup. Just divine! You could also substitute pumpkin for the butternut.
This butternut squash soup with a chilli kick is perfect for the winter months, especially with the right seasoning; it's so comforting and delicious.
Ingredients:
- 1 Tbls Spoon Olive oil
- 20g Butter
- 2 Onions, Sliced and chopped
- 1 kg (or so) Butternut, skinned, pips removed, and cubed
- 2 Apples, cored, peeled and cubed
- 1/2 Tbls (7.5ml) Curry Powder
- 1 and 1/2 litres vegetable Stock
- Salt and Black Pepper to taste.
Method:
- Cut the butternut into 3cm cubes.
- Fry the onions in the oil and butter in a large saucepan until translucent.
- Add the curry powder, apple and the butternut.
- Add the chicken stock and simmer covered for about 30 minutes until tender.
- Puree with a food processor, or stick blender
- Season to taste.
- Serves 8-10
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