Ingredients
- White onion 1, large
- Granny Smith apple 1
- Orange 1
- Spinneysfood Salted Butter 3 tbsp
- Butternut 500g, cubed
- Spinneysfood Curry Powder 1-2 tsp
- Ground nutmeg A pinch
- Bone broth 750ml
- Spinneysfood Coconut Milk 200-375ml
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Full-Fat Greek Yoghurt 100g
- Spinneysfood Chilli Flakes To taste
- Spinneysfood Fresh Coriander A handful
- Pickled onions 30g
Nutrition (Per serving)
- 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."
Curried butternut and apple soup with coconut milk
South African 15 Mins Prep · 30 Mins Cook
- Peel 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.