Curried butternut soup

(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.