Curried butternut soup

Deur Herman Lensing, SARIE KOS Winter 2010

Foto’s: Donna Lewis Galery

(4-6 portions, 30 minutes)

15 ml olive oil
15 ml butter
1 onion, finely chopped
2 cloves of garlic, finely chopped
30 ml curry powder
5 ml ground nutmeg
500 g butternut, peeled and roughly chopped
1,5 litre chicken stock
juice and grated zest of 1 orange
250 ml cream
salt and freshly ground black pepper

Heat olive oil and butter in a medium-size saucepan until warm. Add onion and garlic. Fry lightly for 5 minutes or until it starts to colour. Add spices and fry another 2 minutes. Add butternut and fry another 5 minutes. Add stock, juice and zest. Reduce heat and simmer slowly for about 15 minutes. Pulp, using a food processor. Add 200 ml cream and mix well. Season with salt and pepper. Serve warm with the rest of the cream and warm bread.