Curried Citrus Butternut Soup

This silky smooth, comforting Curried Citrus Butternut Soup made with green apple and fresh orange juice is Vegetarian and can be adjusted to suit Vegans.

Curried Citrus Butternut Soup

Recipe

INGREDIENTS

3 Tbsp butter

1 onion, finely chopped

1 Large butternut, peeled + cubed

1 green apple, peeled, cored + cubed

3 Tbsp all-purpose flour

2 tsp mild/hot curry powder

2 tsp ground cumin

1/2 tsp nutmeg

750ml veg/chicken stock

250ml milk

1 large orange, zest + juice

Salt + black pepper

Cream for serving

Garnish with fresh parsley or toasted pumpkin seeds

METHOD

1. Heat the butter in a large saucepan and sauté the onions until soft.

2. Stir in the flour, curry powder, cumin and nutmeg and fry for a minute or until fragrant.

3. Add the butternut and apple and sauté until coated in spices and slightly browned.

4. Mix the stock, milk, orange juice and zest into the saucepan.

5. Bring to the boil and simmer gently for 20-30 minutes or until the butternut is completely soft.

6. Purée the soup using a blender/hand blender.

7. Season to taste with salt and pepper and garnish to your liking.

Food styling and recipe created by Jhb Food Stylist Bianca Delides

Photographed by Ben Bergh