2 medium Butternut Squash
1 Granny Smith Apple
, peeled, cored and chopped
2 medium Onion
4 Tbs. Butter
1 1/2 tsp. medium Curry Powder
4 Tbs. Cake Flour
Pinch of ground Nutmeg
2 cubes Chicken Stock
750ml boiling Water (3 cups)
1 1/2 tsp. Salt
Heavy Cream, optional garnish
Melt the butter or margarine in a soup pot over medium heat. Sauté
the onions in the melted butter or margarine for 3 to 5 minutes. Add
the curry powder, butternut squash, and chopped apple. Sauté lightly
for another 3 to 5 minutes.
Add the flour and nutmeg and increase the heat a bit to quickly stir
fry the ingredients.
Meanwhile, dissolve the cubes of chicken stock in the boiling water.
Add stock, milk and salt to butternut sauté mixture.
Boil with lid closed on moderate heat till the butternut is soft. Stir
and check occasionally. When soft, puree or blend till smooth and creamy.
Optional extra is to add some cream to the finished soup, just a swirl
in the middle of each bowl served.