Rich butternut soup
Rich and wholesome and with a hint of apple. This soup make a great introduction to a lunch or dinner menu.
Serves 2-4
1 onion, chopped
15ml oil
1 tsp mild curry powder (optional)
2 celery stalks, sliced
2 large butternuts, peeled, seeded and cubed
500ml water
1 chicken stock cube
200ml pureed apples
250ml stork cremendous
Black pepper to taste
Preparation
- Heat oil in a frying pan and saute’ the onion for 2 minutes
- Add celery and curry powder and fry for 1 minute
- Bring 2 cups water to the boil in a large pot and add the butternut pieces and stock cube
- Cook for about 20 minutes until the butternut is soft. Do not drain the water
- Add the onion and celery to the butternut together with stork cremendous and pureed apples
- Remove from the heat and blend in a liquidiser until smooth
- Serve hot with a swirl of stork cremendous and black pepper
