15 min cooking time
20 min preparation time
1 kg gem squash (5 large), halved, seeds removed, and cooked
50 g / 50 ml Clover Mooi River Salted Choice Butter
2 medium onions, coarsely chopped
50 ml cake flour
5 ml medium curry powder
Good pinch ground nutmeg
250 ml water
5 ml chicken stock powder
500 ml Clover Fresh Full Cream Milk
250 ml additional water
Salt and white pepper
Chopped parsley and / or spring onion
Freshly ground black pepper
- Place the butter or margarine and onion into a large saucepan and sauté gently for 5 minutes, stirring from time to time until pale golden. Add the cooked gem squash.
- Add the flour, curry powder and nutmeg and stir to combine. Add the 250 ml water and stock powder, bring to boil stirring, reduce heat and simmer covered for 15 minutes.
- Blend with a hand-held blender or cool slightly and blend in batches in a food processor. Return to the saucepan, add the milk and additional water and bring to boil over moderate heat, stirring.
- Reduce heat, adjust seasoning and simmer 5 more minutes. Serve with parsley and / or spring onion and pass the pepper mill.
Golden Gem Squash and Fennel Soup
Add 125 ml chopped celery stalks or fennel with the onion and omit the spring onion for a smooth, even-coloured but flavourful soup.