Serves 6


45 ml Butter
2 Onions, finely chopped
500 ml Butternut, cut into blocks
1 Green tart apple, peeled and cut into blocks
45 ml Cake Flour
5-10 ml Curry Powder (Woolworths medium)
Pinch of nutmeg

750 ml Chicken stock
375 ml Milk
1 Orange, grated skin & juice
Salt, black pepper and a pinch of white sugar
90 ml Cream, for dishing up
Chopped fresh parsley, for dishing up


  1. Heat butter in big pot and fry onions lightly until soft.
  2. Add butternut and apple, fry lightly for 3 minutes.
  3. Stir flour, curry powder and nutmeg and mix well with vegetables.
  4. Add stock, milk, orange juice and rind to vegetables.
  5. Heat to boiling point and leave to simmer for 15-20 minutes until the vegetables are soft.
  6. Use a food processor or an ordinary sieve to pulp vegetables.
  7. Reheat soup in a clean pot and add salt, pepper and sugar to taste.
  8. Serve with teaspoon full of cream in the middle of the plate and with the finely chopped parsley on top.