Spicy butternut soup

[caption id="attachment_152104" align="aligncenter" width="500"] Spicy butternut soup[/caption]

This simple yet spicy butternut soup recipe is inexpensive and will help to warm up your chilly East Cape weekend. It serves four.

 Ingredients:

1 medium to large onion

1 large butternut

1 tablespoon oil

1 tablespoon curry powder (use more or less to taste)

1 litre of chicken (or vegetable) stock

1 400gm can white beans

1 clove garlic (optional)

Salt, pepper to taste

To garnish: plain yoghurt or sour cream, fresh herbs, finely chopped

Seasoning: salt & pepper Method: Heat the butternut in the microwave for 5 minutes to soften the skin. Peel and chop coarsely. Peel and coarsely chop the onion and garlic (if using).

Heat a heavy pot over medium-high heat, then add oil and onion. Once onion is softened and starting to take on colour, add the garlic and curry powder, mix through and then add butternut and beans. Add stock, cover pot and bring to the boil. Lower heat to a simmer and cook until the butternut is soft.

Either mash with a potato masher or let it cool for 10 minutes then use a stick blender to puree. Season to taste. Serve topped with a swirl of sour cream or plain yoghurt, sprinkled with ground nutmeg and paprika and accompanied with bread.

Options: Add a roughly chopped sweet potato or potato to add body.