Serves: 10
In a large pot, melt 60g butter on low heat. Add 1 cup chopped white onions, 225g peeled and diced carrots, and 2.25kg peeled, seeded and diced butternut squash. Cook on low heat, covered, stirring occasionally until vegetables are translucent but not brown, (30 minutes to an hour).
Add 2l vegetable stock; cook 2 hours, until the vegetables are soft. Add 125ml cream and 1tbsp. curry powder. Blend in a mixer until smooth. Season with salt and pepper, adjusting for sweetness and acidity with lemon juice and sugar. |
