Post

Aug 30, 2016

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

1. Place the chopped onions and the olive oil into a big pot and allow to simmer for 5 minutes
2. Place the chopped butternut, chopped potato and the chopped apple into the pot and mix
3. Add the curry powder and lightly mix
4. Now add the stock, the milk and a good amount of black pepper the the pot.
5. Allow to simmer for about 30-40 minutes - then now add the zest of the orange and the juice for the same orange.
6. 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!)
7. Serve with crushed salt, cracked black pepper and some parsley!