INGREDIENTS
enough CLOVER Mooi River butter
1 onion, chopped
2,5 ml (½ tsp) freshly chopped garlic
1,5 kg butternut, diced
2 green apples, peeled and depipped
7,5 ml (1½ tsp) mild curry powder
2,5 ml (½ tsp) turmeric
500 ml (2 cups) chicken stock
250 ml (1 cup) CLOVER Krush apple juice
pinch of red pepper
pinch of salt
250 ml (1 cup) CLOVER fresh cream
125 ml (½ cup) CLOVER full cream milk
Method
Heat the butter and sauté the onion and the garlic until soft.
Add the butternut, apples, curry powder and turmeric.
Sauté lightly.
Add the stock, apple juice, red pepper and salt.
Close the lid, and let it simmer for 60 minutes over low heat.
Pulp the soup bit by bit until smooth.
Pour back into saucepan and heat to boiling point.
Add cream and milk.
Let it simmer for another 5 minutes over low heat.
Serve the soup hot.
CLOVER INGREDIENTS USED IN THIS RECIPE