ESME SE BUTTERNUT SOUP

This is a Soup to remember and to warm you up during the winter! It’s rich golden colour, it’s smooth velvety texture and robust flavour, with a hint of orange make it my favourite!

Ingredients:
3 Tablespoons (45ml) butter
2 onions
2 cups (500ml) butternut, cleaned and diced
1 Granny Smith apple, peeled and chopped (optional)
3 Tablespoons (45ml) flour
1 – 2 teaspoons (5 – 10ml) curry powder
a pinch of nutmeg
3 cups (750ml) chicken stock
1½ cups (375ml) milk
grated rind and juice of 1 orange
salt, pepper and a pinch of sugar

To serve: parsley – chopped – optional
dollops of cream – optional

Method:
1. Sauté the onions in the butter until soft and flavourful.
2. Add the butternut and sauté to absorb the butter and develop the vegetable flavours (about 3 minutes), stirring lightly from time to time.
3. Add the flour, curry powder and nutmeg, blending with the vegetables. (You have to work fast and it can burn easily if the plate is too high. It looks a mess, but keep going, the result is delicious!
4. Add the chicken stock, milk and orange rind and juice. Simmer slowly for 15 to 20 minutes until the vegetables are tender.
5. Liquidize in a food processor, or rub through a sieve or use a hand blender.
6. Taste, then add salt, pepper and a pinch of sugar.
7. Serve, topped with a dollop of cream and a sprinkling of parsley.

Enjoy this delicious and very filling soup!

Pre-Preparation:
This soup improves with keeping. Prepare a day or two in advance if time allows. Keep refrigerated.
Resep: Esme Slabbert