This recipe for Beautiful, Blunder-Proof Butternut Soup is just a pleasure to make
2 medium butternuts
4 Tbsp / 50 g butter
1-2 ml curry powder
4 Tbsp cake flour
Pinch of nutmeg
2 chicken stock cubes (dissolved in one cup per cube of boiling water first, ie 2 cubes = 500 ml boiling water)
2 cups milk
7 ml salt
Peel, seed and dice the butternut. Peel the onions and chop finely. In a big pot, saute the onions in the butter, add curry powder and fry on a low heat for a few minutes. A chef trick I learned is to add a bit of oil to the pot before any frying takes place, so that the butter doesn’t burn. You only need a few teaspoons of oil. I used garlic-infused avocado oil, but olive oil will also be suitable.
Add the butternut, flour and nutmeg to the pot. Dissolve the chicken stock cubes in boiling water and add to the pot, together with the milk and salt. Cook over a moderate heat until the vegetable pieces are soft, which will take about 10 – 15 minutes. The pot should bubble gently, but not boil. Keep the lid on and stir occasionally. Puree in a food processor, or with a hand-held stick blender, until smooth.
Recipe provided by Melissa Claasen