If you’re lucky enough to get invited to the Sisulu-Smith household for dinner, don’t be surprised if you’re served this rich, golden, satisfying soup for the first course, a favorite South African starter to a meal of roast beef or lamb. But why wait for an invitation? Make this for your own family—and be prepared to offer seconds.
2 medium onions, chopped
4 Tbsp. butter or margarine
2 medium butternut squash, peeled, de-seeded, and cut into cubes
1 large apple, peeled, cored, and chopped
1¼ tsp. curry powder
4 Tbsp. flour
½ tsp. ground nutmeg
3 cups chicken stock (homemade, canned, or water & chicken bouillion)
2 cups milk
1½ tsp. salt
Garnish: Parsley (chopped), sour cream
In a large saucepan or soup pot, sauté the chopped onions in the butter or margarine. Add chopped butternut, apple, and curry powder; continue to sauté gently. Add flour and nutmeg; stir until blended.
Now add chicken stock, milk, and salt to the vegetable mixture. Cover, bring to a boil, and continue cooking over medium heat until butternut pieces are soft, stirring occasionally. Puree entire mixture (you may have to do 4 cups at a time) in a blender or food processor until soup is smooth and creamy. Reheat and serve hot with a dollop of sour cream and sprinkles of chopped parsley.