Butternut squash soup

Ingredients for 4 servings:

• 500 g pumpkin flesh (butte nut or Hokkaido)
• 1 sour apple (e.g. Granny Smith)
• 750 ml chicken broth
• 375 ml milk
• 125 ml cream
• 50 g butter
• 2 onions
• 50 g flour
• 1 tsp curry powder
• ½ tsp chili powder
• 1 pinch of nutmeg
• 1 pinch(s) of sugar
• 1 orange(s), untreated, zest and juice
• salt and pepper
• Parsley for garnishing
• chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Botterskorsie Sop – from Namibia

Peel, core, and finely chop the pumpkin and apple. Peel and finely chop the onions. Melt the butter in a saucepan and fry the onions until golden brown, then add the pumpkin and apple and fry until the butter is completely absorbed. Mix in the flour, curry powder, chili powder, and nutmeg, sauté briefly, then add the stock, milk, orange juice, and orange zest. Cover and simmer for 15-20 minutes, until the vegetables are nice and soft. Pour in half of the cream, purée the soup, and season with salt, pepper, and sugar. Whisk in the remaining cream. Ladle the soup into warmed soup bowls or plates and garnish with cream, chives, and parsley.