Spicy Butternut soup with caramelized onions

By Nina

A deliciously fragrant, spicy soup - perfect for a cosy night in or dress it up for a very fancy dinner party.

Ingredients

• 5 medium sized butternuts (When they are huge, I only use 1-2)
• 1 medium onion
• 1 heaped Tsp curry powder
• 2 cm piece grated ginger
• 2 cloves garlic
• 1 peeled and grated apple
• 500 ml chicken or vegetable stock
• 1 liter of milk
• 250 ml cream
• 125 ml orange juice
• zest of the orange
• salt and pepper
• grated nutmeg
• For serving
• 2-3 onions
• vegetable oil
• balsamic vinegar
• brown sugar

Details

Servings 6
Adapted from my-easy-cooking.com

Preparation

Step 1

Saute the onion, garlic, ginger and apple in some oil. Add curry powder.
When translucent, add butternut and stock.
Close lid and cook until butternut is soft.
Add milk and orange juice.
Puree the soup with a stick blender of in a food processor.
Pour back into pot and add all seasoning, such as salt, pepper,orange zest and nutmeg.
Stir in 200ml of the cream, keep the rest for decoration.
Please taste your soup and add, maybe a little lemon juice to tart it up, let your own taste buds lead you.

Caramelized onions

2-3 onions, sliced thinly
vegetable oil
brown sugar and salt
balsamic vinegar.
Heat oil in pan and add onions. Turn the heat down and add sugar, salt and vinegar. Allow onions to braise slowly until golden in color.

Spoon some of the onions in a soup bowl and pour hot soup around it. Serve with a dollop of cream cheese and chives.