This excellent soup was served to me at the Imba Matombo Lodge, near Harare.
25 ml (1 fl oz) sunflower oil
15 g (½ oz) butter
1 large onion, chopped
450 g (1 lb) butternut squash, peeled and cubed
200 g (7 oz) peeled and cubed potato
2 medium eating apples, peeled and cubed
½ teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
750 ml (1¼ pints) chicken stock
½ teaspoon salt
1 bay leaf
small pinch of sugar
100 ml (4 fl oz) milk
25 ml (1 fl oz) brandy
whipped or soured cream
a little paprika or 1 tablespoon chopped fresh chives
Heat the oil and butter in a large pan, add the onion and sauté until golden. Add the squash, potato, apples and spices and toss together over a low heat for about 2 minutes, until the fruit and vegetables are coated and the aromas of the spices are released. Add the stock, salt, bay leaf and sugar, bring to the boil, cover and simmer gently for about 25 minutes until the vegetables are soft.
Cool until lukewarm, then remove the bay leaf. Puree the soup in a blender until absolutely smooth. Reheat gently in a clean pan, adding just enough ,ilk to give a medium-thick consistency. Add the brandy and heat through without boiling. Ladle the soup into warmed bowls, top each one with a little cream and dust with paprika or sprinkle with chopped chives.
country : Zimbabwe
course : soup
source : Floyd on Africa / Keith Floyd