• 4 whole butternut squash
  • 4 large carrots
  • 3 onions
  • 1L veg stock
  • 2 teaspoons med curry powder
  • 1 teaspoon coriander
  • 1 tablespoon honey
  • 2 tablespoons crème fraîche
  • Cayenne pepper sauce to taste.


  • STEP 1
    Peel, half and deseed the butternut. Peel carrots. Peel an quarter the onions. Roast all the veg 180c for 30 mins
  • STEP 2
    In a large pan dissolve all dry ingredients in the vegetable stock add the roasted vegetables and simmer until all soft. Approx 15 mins
  • STEP 3
    Blend in batches and return to the pan.
  • STEP 4
    Stir in the honey and crème fraîche.
  • STEP 5
    Serve with fresh bread rolls and pepper sauce on the table.

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