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Creamy Butternut Soup with Chicken Stock & Warm Curry Spice
Irene Muller

Creamy Butternut Soup with Chicken Stock & Warm Curry Spice

Golden, creamy, and packed with cozy flavour—this butternut soup is like a warm hug in a bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: dinner, Lunch
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 tsp chicken stock
  • 1kg butternut peeled and cubed
  • 1 tsp sugar optional
  • 1 tsp salt
  • 1 tsp mild curry add more if you like it hot
  • 2 tbs flour
  • 1 cup milk you can use coconut milk
  • 100ml cream
  • 1litre hot water
  • black pepper
  • croutons of your choice
  • garnishing

Method
 

  1. Fry the onion in the butter.
    Velvety Curried Butternut Soup with Rich Chicken Stock
  2. Add the butternut.
  3. Cover the butternut with water. Add the stock and sugar.
  4. Boil until the butternut is soft. Mix the flour and curry powder with a little bit of milk until it forms paste. Add to the butternut.
  5. Use the milk to reduce thickness of the soup.
  6. Pour the mixture into a blender and blend until smooth.
  7. Add a little cream and fresh black pepper.
  8. Serve in a bowl or your favourite mug, sprinkeling croutons and garnish.