With Spring slowly showing its beauty between all the rainy days you still need something warming and yet light to have for dinner, so I am ending my curry series with this butternut soup with a little curry twist. Butternut soup is one of those fallback staples that never disapoints that even the little fussy eaters in your house might enjoy a few helpings of. I always say, depends on the weather, it will either be spicy or zingy or creamy. Now… for toppings, I love to treat the hubby with some kaiings (crispy fried pork fat for those that do not know), croutons or crispy fried onions and parsley, or anything you fancy really. On the side I always serve some crusty bread or toasted cheese to dunk in the soup. Have fun playing with the soup and enjoy!
Ingredients
- 1 Butternut, cut in cubes
- 1 Onion, diced
- 1 Carrot, diced
- 1 Apple, diced
- 1 Clove of garlic, chopped
- 1 Thumb size piece of ginger, chopped
- 2 tbs Oil
- 600 ml vegetable or chicken stock (a good quality one)
- 1 tsp Medium curry powder
- 1 tbs Fresh lemon juice
- Salt and pepper to taste
Method
- Dice all the vegetalbles and set aside.
- Warm the oil and fry the onion, garlic and ginger until the onion is soft and translusent.
- Add the carrot and apple and fry for 2 minutes.
- Add the currypowder and stir through for 1 minute
- Now add the butternut let it cook for 5 minutes before adding the stock. Let it simmer for 20 minutes or until all the vegetables are soft.
- Use a stick blender to puree your soup or you can pour it in a blender and blend until smooth.
- Season to taste with salt, pepper and the lemon juice.
- Now serve and enjoy!
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