Curried Butternut Soup

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 lbs butternut squash, peeled and cut into chunks
• 4 cups chicken or 4 cups vegetable stock
• 2 tablespoons butter
• 1 large onion, peeled and finely chopped
• 2 cups button mushrooms, sliced
• 1 tablespoon mild to medium curry powder
• 1 tablespoon flour
• 2 teaspoons brown sugar
• 1 dash turmeric
• 2 tablespoons brandy
• 1/2 cup natural yoghurt

Recipe

• 1 simmer butternut in chicken stock in a covered pot until soft, then purée.
• 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 butternut to the onion and mushroom mix and bring to a gentle boil.
• 5 add salt, black pepper and sugar.
• 6 stir in the yoghurt and the brandy, but don't let it boil.
• 7 serve in heated soup dishes.