The Express group of newspapers has its very own, limited edition recipe book, Express Chef Recipe Collection, with a compilation of almost 200 family favourite recipes from our readers across the Eastern Cape province.
This winter-warmer recipe was entered by Meredith Delport.
Butternut and orange soup
Ingredients
- 2 onions
- 3 cups of chicken stock
- 1 green and 1 red pepper
- 4 cups of butternut and pumpkin, cut into chunks
- 1 small apple, grated
- 1 orange’s grated peel and juice
- 3 tbsp flour
- A pinch of nutmeg
- 1 to 2 tsp curry powder
- 1¼ cup of milk
- 1 tsp of sugar
Preparation
Step 1: Brown finely chopped onion in butter and a dash of olive oil until translucent.
Step 2: Add the butternut and brown until all the butter has been absorbed.
Step 3: Add the flour, curry powder and nutmeg.
Step 4: Then add the apple, chicken stock, milk, orange peel and juice.
Step 5: Simmer for approximately 20 minutes.
Step 6: Blend and flavour to taste with salt, pepper and sugar.
Step 7: Serve with a dollop of cream.
