Ingredients:
- 2 Butternuts
- 2 Onions
- 2 Cloves garlic
- 2 Celery sticks with leaves on (optional) You can use partley or any other you like, Corriander leaves are awesome in this soup.
- 2 Tablespoons good curry powder
- 1 Tablespoon Turmeric
- 1 Tin coconut cream
- 1 To two Litre chicken stock, depending on how much butternut chunks you have.
- 1 Packet of croutons, garlic and parsley flavour (optional)
- 1 Packet of dried onions
- 2 Tablespoons butter.
Method:
- Peel and pip the butternuts, cut into 5cm square chunks.
- Peel and chop the onions very finely.
- Chop the garlic or crush in a garlic press
- The celery you can chop just before serving.
On moderate heat place the butter in a saucepan and into the melted butter you add the onions and carefully sauté them until they are transparent. Add the curry powder, garlic and turmeric.
Add the chicken stock and cubed butternuts, the butternuts must be completely covered by the stock, and simmer for about 1 hour until all ingredients have blended together and reduced in volume. Be careful not to add to much chicken stock, you can always add more if necessary. Add the Celery and set aside.
Before serving, add the coconut cream and stir. Keep a little of the coconut cream aside as to decorate your fantastic plate of soup.
Add croutons and dried onions. Swirl a tablespoon or two of coconut into the centre of each bowl of soup just before serving.
It can be served hot or cold.
ENJOY / EET LEKKER!
