Curried Apple and Butternut Soup. Yum, yum, yum.

We went out for a braai on Saturday and eventually rolled home full to bursting thanks to a million divine salads, breads, meats and Mars Bar/All Bar One ice cream.  However, and rather amazingly, we got a little peckish that evening, so I quickly made this soup and then returned to watching 'War Horse' (rather disappointing we thought)?

As with most of the soup recipes, this is super easy and really rather yummy.  But please don't bother peeling the apples or sweet potatoes - there is no point and you just loose lots of goodness.  The soup is rather at the baby-food end of the consistency scale, so if you like a more liquid-y one just add more water and stock after blending.

Ingredients

2 tbsp olive oil
1 medium butternut squash, peeled deseeded and chopped
270 g sweet potato, chopped, skins left on
2 onions, finely chopped
3 eating apples, cored and chopped (skins left on)
3 fat garlic cloves, sliced
a large knob of fresh ginger, peeled and grated
2 tbsp mild curry powder or garam masala
2 vegetable stock cubes/2 tbsp powder
salt ann black pepper

Method

1. Heat the oil in a large saucepan then add the onion and garlic cook until translucent and soft.
2. Add the apples, curry powder, ginger, butternut squash and sweet potato and cook for a minute, stirring.

3. Pour over enough hot water to cover the veggies and crumble in the stock cubes/powder.  Bring to the boil and then simmer for 25 minutes, or until the veggies are soft.
4. Remove from the heat, allow to cool slightly then blend well with a stick blender.  Season well.