Serves 6 main courses  or 8 starter portions

You need

500ml (approximately one medium sized) peeled and cubed (1cm cubes cook quicker) butternut

2 medium white onions or 4 leeks, coarsely chopped

2 cloves garlic, chopped

5ml salt

750ml vegetable stock (you can also use chicken stock)

10ml garam masala or mild curry powder

30ml finely grated fresh ginger (you can add more if desired)

1 red chilli, chopped (optional)

Zest of one orange

250ml orange juice

To serve

30ml Dukkah

250ml full cream yoghurt

A few curls of orange zest





I prefer small butternut cubes as it cooks quicker

Combine all the ingredients and simmer until the butternut is tender

Blend until soup is smooth

Taste and adjust seasoning to taste

Serve with a spoonful of yoghurt topped with about 5ml sprinkling of dukkah