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South Africa

CURRIED BUTTERNUT SOUP

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South Africans often (especially in winter) eat soup as a main course with fresh bread, butter & jam.

(Makes: 4 - 6 Servings)

Ingredients

1 kg butternut, peeled and cut into chunks
1 litre chicken stock
30g butter
1 large onion, peeled and finely chopped
2 cups of button mushrooms, sliced
1 tablespoon mild to medium curry powder
20ml cake flour
2 teaspoons brown sugar
Dash of turmeric
1 tot of brandy
150g natural yoghurt

Directions

Simmer butternut in chicken stock in a covered pot until soft.
Melt butter in pan and fry the onion and mushroom in the butter until soft.
Add flour and curry powder and stir over low heat for about four minutes
Add onion and mushroom mix to the butternut and bring to a gentle boil.
Purée if you want it to be a smooth soup.
Add salt, black pepper and sugar.
Stir in the yoghurt and the brandy, but don\'t let it boil.
Serve hot

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