TOASTED BUTTERNUT SOUP

Servings: 6 / Prep Time: 15min/ Cook Time: 45mins

Ingredients

• 2 onions, chopped
• 2 cups (700g) butternut, peeled and diced
• 1 apple, peeled and diced
• 1 tbsp (5ml) vegetable spice
• 3 tbsp (45ml) olive oil
• 3 tbsp (45ml) flour
• 2 tsp (10ml) curry powder
• 1 tsp (5ml) ground cumin
• 1 tsp (5ml) seasoned sea salt
• ¼ tsp (1¼ml) freshly grated nutmeg
• 4 cups (1 litre) water
• Grated zest and juice of orange
• ½ cup (125 ml) fresh cream
• Butternut crisps, to garnish
• Orange zest, to garnish

Method

• Pre-heat the oven to 200ºC
• Toss the onion, butternut and apple with the vegetable spice and olive oil. Spread out in a single layer on a baking sheet. Bake for 30 minutes Remove from the oven and stir in the flour, curry powder, cumin, seasoned sea salt and nutmeg, blending them with the vegetables.
• In a large saucepan, bring the water to the boil. Add orange zest and juice and roasted vegetables. Simmer slowly for 10minutes. Blend the soup with a hand-held blender or in a food processor. Add the cream and check seasoning
• To serve, scoop the soup into bowls and garnish with butternut crisps and orange zest.

TIP

To make butternut crisps, use a potato peeler to shave off long strips of butternut. Deep-fry until crisp using olive oil and drain on paper towel.