Warm the spirit and banish the chill with this scrumptious butternut squash soup with hint of curry and tart apple.
- 2 Butternut Squash
- 3 Apples
- 2 Onions
- 1 clove Garlic
- Small knob of Ginger
- 2 tsp Curry Powder
- Fresh Chicken Stock
- Sautee the squash, apple, garlic, ginger & onions in a large pot, until soft.
- Add curry to taste. Add the chicken stock and cook for 45mins.
- Let it cool down & pass through a blender until velvety smooth.
- Serve & garnish with chopped chives. (It can be served in a hollowed out baby pumpkin)