Courtesy of Elza le Roux
Serves 2 40 minutes
500ml butternut, chopped and raw
2 onions, chopped
5 ml curry powder (medium)
A pinch of nutmeg
45 ml butter
45 ml cake flour
500 ml milk
500 ml chicken stock
1
Fry the onions in the butter.
2
Mix the butternut, fried onion, curry powder, cake flour and nutmeg.
3
Add the milk and chicken stock and bring to a boil while stirring.
4
Simmer for 20 minutes, then liquidise the soup until smooth.
Bon appétit !