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South Africa

OUMA’S TRADITIONAL BUTTERNUT SOUP

 

3 tablespoons butter

2 onions chopped

2 cups (500ml) butternut, peeled and diced

1 Granny Smith apple, peeled, cored and chopped

3 tablespoons cake flour

1 - 2 teaspoons curry powder

pinch of grated nutmeg

3 cups (750ml) chicken stock

1 1/2 cups (375ml) milk

grated rind and juice of 1 orange

salt, pepper and pinch of sugar

parsley chopped

cream

  • Saute onions in butter until soft and flavourful

  • Add butternut and apple and saute to absorb butter and develop vegetable flavours (about 3 minutes), stirring lightly from time to time

  • Add flour, curry powder and nutmeg, blending them together with the other vegetables

  • Add chicken stock, milk, orange rind and juice

  • Simmer slowly for about 15 to 20 minutes (until vegetables are tender)

  • Liquidise in a food processor until smooth

  • Taste and add salt, pepper and a pinch of sugar

  • Serve topped with a splash of cream and a sprinkling of parsley