| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 2 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 661 |
| Fat | 39g |
| Saturates | 29g |
| Protein | 25g |
| Carbs | 64g |
| Sugars | 27g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and dice the onion and the apple. Juice the orange and set it aside for later.
Melt the butter in a deep medium-sized pot over a medium heat. Add the onion and sauté until soft and fragrant. Add the butternut and cook for approx. 3 minutes, stirring occasionally. Stir in the curry powder and nutmeg, then add the apple and toss to coat in the spices.
Pour in the bone broth and orange juice, bring to a simmer and cook gently for 15-20 minutes until the butternut is tender. Remove from the heat.
Using a stick blender or a stand blender, blitz the soup until smooth and silky.
Stir in the coconut milk, adjusting the quantity to taste. Use less if the butternut is naturally sweet and flavourful, or more for a creamier, richer soup. Season with salt and pepper.
Ladle into serving bowls. Top with a dollop of Greek yoghurt, a sprinkling of chilli flakes and fresh coriander. Serve with pickled onions on the side.
