Serves 4


30ml Butter
1 Large onion
2 Celery sticks – chopped
10ml Crushed garlic
500g Butternut – diced
45ml Mild curry powder

750ml Chicken stock
250 ml Fresh cream
Salt and freshly ground black pepper to taste

To serve:

Sour cream
Fresh coriander leaves


  1. Heat the butter in a large heavy-based saucepan – add the onion, celery and garlic – sauté until onion is translucent.
  2. Add the butternut and curry powder and fry for 2 minutes.
  3. Add the stock and bring to the boil – reduce heat and simmer for 30 – 35 minutes or until butternut is tender.
  4. Blend with a hand blender or transfer to food processor and process until smooth.
  5. Return to saucepan and heat over a very low heat – stir in the cream and simmer until soup is heated through – season to taste.
  6. Serve warm with a dollop of sour cream and topped with coriander.


Oven-roast the butternut before adding to the remaining ingredients – this gives great flavour to the soup.


Stir in 250g crispy bacon bits to soup before serving.