Butternut Soup

Cooking time: 35 minutes

Serving size: Serves 6

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INGREDIENTS

• 2 Tbsp (30g) butter (vegan alternative: olive oil spread)

• 1 Tbsp neutral oil (rapeseed/sunflower oil)

• 2 white onions, chopped

• 4 cups butternut (cleaned and diced)

• 3 Tbsp flour

• 1 tsp curry powder

• 750 ml hot chicken stock (vegetable stock for vegans)

• 375 ml milk (oat milk for vegan option)

• Salt and pepper

METHOD

1.) In a large pot, sauté the onions in the butter and neutral oil on a medium heat until it is soft and translucent.

2.) Add the butternut and sauté about 3 more minutes, stirring lightly from time to time.

3.) Add the flour and curry powder and stir through the vegetables (the flour and curry powder should be well distributed through the butternut and onions). Add a dash (2/3 Tbsp) of water immediately to prevent the flour from sticking to the bottom of the pot.

Add the hot chicken stock and milk.

4.) Simmer slowly for 20 minutes or until the butternut is tender.

5.) Liquidise the mixture in a food processor (or allow to cool and blend in a NutriBullet) and add salt and pepper to taste.

6.) Serve as-is or with some toasted bread.