Curried Butternut Soup

Ingredients

• 1.56 gram butter, or margarine; approximately 2 oz / 56g
• 2.500 millilitre onion, finely chopped
• 3.20 millilitre curry powder, medium; Cartwright's brand or similar
• 4.butternut squash, 6–7 cups; chopped or grated; approximately 1½ litres
• 5.2 green apples, peeled and chopped
• 6.1 litre chicken stock, use 3 cubes
• 7.5 millilitre salt
• 8.1 millilitre black pepper
• 9.1 millilitre Maggi Fondor, Swiss seasoning
• 10.cream, optional; ½ to 1 cup
• 11.radish and spring onion, chopped; for garnish

Method

1. 1.Melt the butter or margarine in a pot. Add the chopped onions and the curry powder and cook covered on low heat for 25 minutes.
2. 2.When the onions are soft, add the butternut, apples and the stock. Bring to the boil.
3. 3.Reduce heat to a simmer and cook partially covered until ingredients are mushy and tender.
4. 4.Strain and reserve the liquid. Purée the vegetable pulp with a little of the liquid. Return the purée to the reserved liquid in the pot.
5. 5.Season with the salt, pepper and Maggi. Add an additional cup of stock if too thick. Readjust seasoning.
6. 6.Add the cream if desired. Serve hot. Garnish each serving with a little chopped radish and snipped spring onion.

Notes

• Card note: 'If you cut the butternuts in rings, it becomes easy to peel them.'
• Card kosher note: 'If you wish to keep this soup kosher, use the Telma clear vegetable stock powder — chicken flavour. 2 teaspoons Telma powder = 1 cube.'
• Maggi Fondor is a Swiss seasoning widely sold in South Africa.