Butternut Soup
Serves 8

2 medium Butternut Squash, diced
1 Granny Smith Apple, peeled, cored and chopped
2 medium Onions, chopped
4 Tbs. Butter or Margarine
1 1/2 tsp. medium Curry Powder
4 Tbs. Cake Flour
Pinch of ground Nutmeg
2 cubes Chicken Stock
750ml boiling Water (3 cups)
500ml Milk (2 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. Serve Hot.

Optional extra is to add some cream to the finished soup, just a swirl in the middle of each bowl served.