Butternut Soup

Butternut soup is a favorite South African starter. The butternut has a flavor all on its own and it is great to serve it as a starter before a good roast beef or lamb.

Ingredients:
2 medium butternuts
2 medium onions
50g butter/margarine (4T)
7 ml medium curry powder (1 ¼ t)
40 g cake flour (4 T)
Pinch of ground nutmeg
2 chicken stock cubes
750 ml boiling water
500 ml milk
7 ml salt (1 ½ t)


Method:
Cut the butternuts in half and roast until tender.
Peel the onions and chop roughly.
In a large saucepan, saute the chopped onions in the butter/margarine.
Add the curry powder and fry the mixture lightly.
When the butternut is cooked take it out the oven an remove from the skin.
Add the butternut and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.
Dissolve the chicken stock cubes in the boiling water.
Add the stock, together with the milk, and salt, to the butternut mixture.
Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally.
Puree or blend until smooth.
The colour of the soup should be a deep yellow and the texture creamy.
Serve the soup hot.

Please note:
I served my soup in the skin.