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Curried Butternut Soup

morrocan butternut soup-672

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  • 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


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.