BUTTERNUT SOUP1 medium butternut, cubed2 onions1 apple, chopped45ml olive oil10ml curry powder5ml ground cumin10ml salt1.25ml nutmeg1 litre water1 packet white onion soup1 teaspoon garlic1 tablespoon chopped dhanya625ml milk1 orange (zest and juice)3 pieces of stick cinnamonCream and feta cheese
• Preheat oven to 2200C. Roast the butternut, onions and apple by coating with olive oil for 30 minutes until cooked.• Remove from oven and sprinkle with spices until well covered.• Heat water in a large pot and add soup, milk, orange zest and juice, garlic and roasted vegetables.• Simmer for 10 minutes, stir occasionally.• Blend in food processor or with stick blender until smooth.• Add stick cinnamon and dhanya. Cook for a further 5 minutes.• Serve with a dash of cream and sprinkle with feta. Add sprigs of dhanya.