Spicy butternut soup to ease off the cold….

I am always fascinated how the changes of seasons allow us to share similar climates even if it is only for a short period of time. We, here in the southern hemisphere are changing over from soups to salads and you in the northern hemisphere are doing totally the opposite.
The last 2 weeks however we have experienced heavy rain and snowfalls so eating salads were very low on the priority list. I think for you guys going into fall, this is delicious, light and a perfect introduction to winter foods.

Spicy butternut soup

5 medium sized butternuts (When they are huge, I only use 1-2)
1 medium onion
1 heaped Tsp curry powder
2cm piece grated ginger
2 cloves garlic
1 peeled and grated apple
500ml chicken or vegetable stock
1 liter of milk
250 ml cream
125ml orange juice
zest of the orange
salt and pepper
grated nutmeg

Saute the onion, garlic, ginger and apple in some oil. Add curry powder.
When translucent, add butternut and stock.
Close lid and cook until butternut is soft.
Add milk and orange juice.
Puree the soup with a stick blender of in a food processor.
Pour back into pot and add all seasoning, such as salt, pepper,orange zest and nutmeg.
Stir in 200ml of the cream, keep the rest for decoration.
Please taste your soup and add, maybe a little lemon juice to tart it up, let your own taste buds lead you.

Caramelized onions

2-3 onions, sliced thinly
vegetable oil
sugar and salt
balsamic vinegar.
Heat oil in pan and add onions. Turn the heat down and add sugar, salt and vinegar. Allow onions to braise slowly until golden in color.

Spoon some of the onions in a soup bowl and pour hot soup around it. Serve with a dollop of cream cheese and chives.

For another serving suggestion, follow this link.