Preparation time: 10
Cooking time: 40
800 g butternut, diced (1 medium butternut)
1 clove garlic, thinly sliced
5 ml mild curry powder
1 cube chicken stock cube, crumbled
250 ml buttermilk
1. Place the butternut, garlic, curry powder, stock and 400mlwater in a large saucepan. Cover with a lidand bring to the boil. Reduce the heat and simmer for 30 to 40 minutes, stirring occasionally, until the butternut istender.
2. Let thesoup coolslightly, then purée in a foodprocessor until smooth.
3. Stir inthe buttermilk and heat slowly, until just hot. Serve with whole–wheat bread, butter andcheese.
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