50 ml butter
2 medium onions, coarsely chopped
500 g butternut, diced and peeled
125 ml Peppadew® Sweet Piquanté Pepper, drained
50 ml cake flour
5 ml medium curry powder
pinch grated nutmeg
250 ml water
5 ml chicken stock powder
500 ml milk
250 ml additional water
2 ml salt
freshly ground black pepper, to taste
30 ml chopped chives, chopped
125 ml fresh cream
Heat butter in a heavy-based saucepan, add onion and sauté until translucent. Add butternut and peppers and sauté for another 5 minutes stirring occasionally.
Add flour, curry powder and nutmeg and mix well. Add the 250 ml water and stock powder, bring to the boil, stirring gently. Reduce heat and simmer for 15-20 minutes or until butternut is tender.
Cool and pour into a food processor. Blend until mixture is smooth and return to saucepan. Add the milk, additional water, salt and black pepper.
Bring to the boil, stirring occasionally, reduce heat and simmer for another 5 minutes. Remove from heat and place in refrigerator to cool.
Serve chilled with a sprinkle of chopped chives and a dollop of cream.
Sprinkle crumbed Clover Peppadew® Sweet Piquanté pepper Feta cheese over soup just before serving. This soup can also be served warm.