- 25ml oil
- 30ml butter
- 1 large onion, chopped
- 500g butternut, cubed
- 1 medium potato, peeled and cubed
- 3ml turmeric
- 5ml curry powder
- 2ml ground cinnamon
- 500ml water
- 5ml salt
- 5ml sugar
- 100ml fresh coriander, chopped finely
- 250ml milk
- 1 tub fresh cream
- chopped chives for garnishing
Heat oil and butter in a large saucepan. Add onion and sauté until golden.
Add butternut, potato and spices. Toss together over low heat for 2 mins until coated.
Add the water, salt and sugar.
Bring to the boil, then cover and simmer gently until vegetables are soft – for about 25 mins. Cool.
Purée mixture in blender until smooth. Return mixture to saucepan and reheat adding the coriander, milk and cream to thicken.
Serve as desired. Garnish with chopped chives.