LOUISE’S BUTTERNUT SOUP
(4 LITRES – SERVES±16)
100 g butter
2 big or 3 medium onions – sliced
1,5 / 2 kg butternut (peeled weight) cut into small pieces
2 tablespoons (30 ml) cake flour
3 ml medium curry powder
3 ml fine nutmeg
5 twists of freshly ground black pepper
3 ml Aromat
1 litre fullcream milk
1 litre chicken stock (1 Litre boiling water made up with 4 tablespoons of Ina Paarman or Woolworth’s Chicken Stock Powder)
chopped parsley
cream for garnish (optional)
yoghurt
Use a big enough pot to make the soup in to prevent the soup from boiling over. A horrible mess to clean!
The recipe can be halved, if preferred.
Sautè the onions in the butter over medium heat, until done. Keep the heat low, the onions must not brown. This will take about 15 tot 20 minutes. Add the butternut pieces and mix well. Add the flour, curry powder, nutmeg, black pepper and Aromat and mix again. Add the milk and chicken stock. Increase the heat and bring to the boil. Do not walk away, watch carefully so the soup does not boil over. Lower the heat and cook the soup slowly for 15 minutes. Test with a sharp knife if the butternut is done. This never takes more than 20 minutes. The soup does not look very appetising at this stage do not panic! Process the soup in a food processor, about 2 cups at a time. Garnish with chopped parsley and slightly whipped cream or yoghurt, if desired.
Notes:
Serve with cheese muffins or savoury cheese loaf as a starter.
The soup freezes very well. Defrost in the fridge overnight. When reheating the soup do not boil vigorously.
Recipeand photo: Louise Groenewald
