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
Prepare
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
