
Ingredients:
- 3/4 of a medium sized
- Butternut chopped
- 1 medium sized Potato chopped
- 2 medium sized
- Onions chopped
- 1 Granny Smith Apple chopped
- 1 Orange (zest and juice)
- 750ml Chicken Stock
- 375ml Full Cream Milk
- 3 tbsp Olive Oil 2 tbsp
- Curry Powder (I used 1 tbsp garam masala & 1 tbsp cumin)
- Black pepper and Salt Parsley
- Place the chopped onions and the olive oil into a big pot and allow to simmer for 5 minutes
- Place the chopped butternut, chopped potato and the chopped apple into the pot and mix
- Add the curry powder and lightly mix
- Now add the stock, the milk and a good amount of black pepper the the pot.
- Allow to simmer for about 30-40 minutes - then now add the zest of the orange and the juice for the same orange.
- Allow to simmer for a few more minutes. Once the butternut is cooked through, remove from the heat. Allow to cool slightly and then blend the soup with a handheld blender (this is the easiest!)
- Serve with crushed salt, cracked black pepper and some parsley!
Hi Tracey
The soup makes about 4-6 servings depending on the size of the serving…
Hope you enjoyed it xxx