Serves 6
This is one of the recipes that established my reputation in the early years. Very few of the ingredients have changed, but I now roast the vegetables first if time permits and serve it garnished with butternut crisps and fresh coriander for special occasions.

You will need

3 T (45 ml) olive oil
2 onions, chopped
2 cups (700 g) butternut, peeled and diced
1 apple, peeled and diced
3 T (45 ml) flour
2 t (10 ml) curry powder
1 t (5 ml) ground cumin
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
¼ t (1.25 ml) grated nutmeg
4 cups (1 litre) water
3 T (45 ml) Ina Paarman’s Chicken Stock Powder
grated rind and juice of 1 orange
½ cup (125 ml) fresh cream

shavings of deep fried butternut
fresh coriander


Preheat the oven to 220°C. Toss the onions, butternut and apple with the olive oil. Spread out in a single layer on a baking sheet. Bake for 30 minutes or sauté in a saucepan.

Remove from the oven and stir in the flour, curry powder, cumin, Seasoned Sea Salt and nutmeg blending it with the vegetables.

In a large saucepan, bring the water to the boil. Add Chicken Stock Powder, orange rind, juice and roasted vegetables. Simmer slowly for 10 minutes.

Liquidise the solids with a hand held blender or in a food processor. Add the cream. Taste for seasoning

Optional garnish:

Butternut crisps:

Use a potato peeler to shave off long strips of butternut. Deep-fry these until crispy. Drain on absorbent paper. Dish the soup into bowls and garnish with crispy butternut shavings and fresh coriander.