CURRIED BUTTERNUT SOUP

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

Method

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

(Serves 4 - 6)