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Post by surfgirl on Jan 9, 2017 2:34:15 GMT
For those of you stuck in the snow, I wanted to share my recipe for South African Butternut Soup, which I just made and it's the perfect soup for snowy situations....enjoy!
2 butternuts (I use 3 bags of already cubed butternut from TJs)
2 apples
1 large onion
4T margarine or butter
2 t curry powder (I use 2T because I like curry powder and it wasn't too much)
4T cake or any flour
1 t ground nutmeg (I use about 1T because I like nutmeg and it wasn't verpowering to me at all)
3 c chicken or veg stock (I used the Imagine brand 'No-Chicken veg stock/aka fake chicken stock)
2 c milk (I used 2%) 2 t salt
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1. Dice onion and sauté in margarine or butter (I also use about 1-2 T EVOO).
2. Add curry powder and sauté lightly to coat onions, then add diced apples and butternut and sauté until butternut begins to soften.
3. Add flour and nutmeg and mix to coat everything evenly and sauté a few more minutes.
4. Add 3 cups stock, then 2 cups milk, and salt, then stir well. Continue simmering until butternut chubks are soft.
5. Switch off heat and using immersion hand blender, blend together all solids so you have a thick soup. it shouldn't have chunks left in it, but it will be rather thick.
6. OPTIONAL: Serve with some chopped chives, a dollop of light sour cream, or whatever you fancy. I serve with a lightly dressed salad and it's quite filling. This soup also freezes well, and if you make too much, you can turn it into a pasta or stew sauce too (think: butternut & sage sauce!).
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Post by linda72 on Jan 9, 2017 4:35:04 GMT
surfgirl Thanks for sharing your recipe. I've been looking for a good butternut soup recipe. Yours has interesting spices.
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Post by bbbearsmom on Jan 9, 2017 17:32:39 GMT
Surfgirl: Great looking recipe.
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Post by doordie50 on Jan 9, 2017 19:23:58 GMT
surfgirl oh yum - so glad I meandered back here. Love butternut soup.
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Post by linda72 on Jan 9, 2017 19:35:32 GMT
surfgirl In 2 steps you say to add flour, first with onions and then with nutmeg. Is the total of flour used still 4 T?
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Post by surfgirl on Jan 9, 2017 20:52:34 GMT
surfgirl In 2 steps you say to add flour, first with onions and then with nutmeg. Is the total of flour used still 4 T? , I messed up the recipe, sorry! I amended it above. I meant first add curry powder. And I cut the TJ butternut bags down to 3 because that's what I used last night. There's nothing left today, sadly, so next time I will go back and double to recipe and use my big stock pot. It's a wonderful recipe that is sort of English in origin, I think. From Southern Africa region, where there was a lot of English influence. They eat a ton of butternut down there but usually rather boringly boiled, steamed or roasted. I got this recipe in 2010, when I was in Pretoria for work, staying at an old hotel that had a very English custom of having a tray of sherry on hand when you got back into the lobby at the end of the day, and since it was winter and cold out, they started adding a crockpot of soup to welcome guests back after a hard day's work. This was one of the two soups (the other was a fab mushroom soup) and it had the best spice profile, just really delicious...hope someone here tries it and reports back! |
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