... so much flavour (flava)
This soup is a favourite meal during winter in South Africa.
You need:
1 fresh butternut squash, peeled, seeded and cubed
1 large onion, chopped
2 cloves garlic, crushed
1 tbsp of fresh ginger, minced
1 tsp curry powder
1 tsp saffron powder
250 – 300 ml of chicken or vegetable stock
orange juice from 2 oranges
1 tbsp of orange zest
pinch of cinnamon
1 tsp of soy sauce
pinch of ground nutmeg
100 – 150 ml cream or milk
Salt and black pepper
Toss the chopped onion, ginger and garlic in a pot and sauté, don’t burn or caramelise. It must be blanched but still lily white.
Add the spices and stir.
Add the butternut cubes and stock and orange juice and bring to the boil.
Add the other ingredients and let it simmer on low temperature for about ½ hour.
When the butternut is soft, take it of the stove and puree with a blender until smooth. The color of the soup should be a deep yellow and the texture creamy.
Season to taste with salt and pepper.
Each bowl of soup may be garnished with a teaspoon of cream and some pumpkin/ or sunflower seeds. I like my soup with a topping of sliced biltong.
Happy eating!
P.S.:
How long can you store it? The soup will keep in the refrigerator for up to 7 days, but it never last longer than 3 or 4 days in my house because it is just too yummy delicious.
Can this be frozen? Yes, this freezes great. Store for up to 2 months in an airtight container. Thaw in the fridge the night before you want to serve again.
