Curried Butternut Soup

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Ingredients

• 60g Butter
• 1 Onion (large), chopped
• 1.5kg Butternut, peeled and cubed
• 30ml Rice Flour or Flour
• 1.2 litres Chicken Stock
• 1 bottle Wild Appetite Cooks Essential Sauce
• Salt and freshly ground black pepper

Method

Melt the butter in a large pot, add the onion and butternut and cook for 5 minutes.

Sprinkle the flour over the vegetables and cook for a further 3 minutes, stirring all the time. 

Add the heated stock and Wild Appetite Cooks Essential Sauce  and allow the soup to simmer until tender.

Cool slightly and puree in a blender.

Season with salt and pepper and garnish with plain yoghurt when serving.