BUTTERUT AND PRAWN CURRY SOUP
Serve 6
60 ml olive oil
1 chopped onion
2 garlic cloves, chopped
2 chillies, chopped
30 ml curry powder
500 ml chicken stock
500 g butternut, peeled and cubed
16 (about 200 g) shelled prawns
salt and pepper to taste
Heat oil and butter in a large pot.
Add onions, garlic and chilies and saute.
Add curry powder, stock and butternut then simmer until the butternut is soft.
Blend with stick blender until smooth.
Place prawns in soup then simmer for 5 minutes.
Season with salt and pepper to taste before serving.
Recipe posted by Cecilia Smit
