Butternut soup 2

Butternut Soup 2

1kg butternut, peeled, seeded and cubed

30ml margarine

2 onions, finely chopped

2 cloves crushed garlic

1½ litres vegetable stock

1 ml cinnamon

a pinch of curry powder to taste

salt and pepper to taste

Cream or natural yoghurt

Melt the margarine, add the onions and garlic, fry until soft. Add the

butternut and vegetable stock. Bring to the boil. Turn down the heat

and simmer until the butternut is tender. Flavour with curry powder,

salt and pepper. Allow to cool slightly. Liquidise in a blender or mash

with a potato masher until a smooth consistency is reached. Reheat

and serve. Garnish each bowl with a swirl of cream or yoghurt.