Butternut Soup

Makes about 600ml – 750ml

Oven 200 Celsius

500g Butternut, cut into chunks

1 Tbsp Olive Oil

1 tsp butter

1 Medium onion, chopped

1 Chicken stock cube

2 Cups boiling water

1 tsp Thai red curry (John West) + 1/4 tsp Ground Ginger or 1/2 tsp Ground Cinnamon or replace 1/2 cup of water with 1/2 cup orange juice or 1/2 tsp medium curry powder

1. Roast butternut for 40 minutes or until cooked and edges start to blacken.

2. Heat the oil and butter and then add the onion and fry until softened and slightly browned.

3. Add the butternut, stock cube and water (and orange juice if using) and boil for about 10 minutes.

4. Add the flavouring(s) of choice.

5. Blend until smooth and adjust the seasoning according to your taste.