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Butternut Squash and Apple Soup

 

 

INGREDIENTS (Serves 4)

 

15ml oil

1 onion, sliced thinly

5ml curry powder

2 eating apples, peeled, cored and chopped

1 medium butternut squash, peeled, de-seeded and chopped

1 litre vegetable stock

salt and pepper

croutons, to garnish

 

DIRECTIONS

 

1. Heat the oil in a large pan, add the onion and cook for 4-5 minutes, until softened but not browned.
2. Stir in the curry powder with the apple and cook for 2 minutes.
3. Add the squash and stock.
4. Bring to the boil and then reduce the heat.
5. Simmer for 15-20 minutes.
6. Remove from the heat and cool briefly.
7. Puree the soup and check the seasoning and then reheat gently.
8. Thin the soup if necessary with extra stock and serve with the croutons.