Ingredients
1 kg butternut
2tbs olive oil
5 ml meduim curry spices
1 onion chopped
1 clove of garlic
2cm fresh ginger
850ml chicken stock
200ml milk/cream/coconut milk
Instructions
Bake the whole butternut in the oven at 180°C until soft. Leave to cool down.
Chop onion and garlic and fry in oil. Sautee until see-through. Add the curry spices and fry for a few more minutes.
Scoop out the flesh of the butternut and add to the onions. Add stock and leave to simmer.
Use a blender to puree the soup. Add more salt and pepper if needed.
To make a more creamy soup add cream, coconut milk, or milk.
Fry bacon bits for extra crunchiness sprinkled on top of soup or toasted pumpkin seeds
Notes
Roasting the whole butternut takes so much labour out of preparing the butternut. Try it next time you need cooked butternut for cooking or baking. Roasting the butternut in advance also makes the cooking time shorter when making the soup.