I have been searching high and low for this recipe for ages! It was on the back of an Ellis Brown Coffee Creamer box, which my mom had cut out and given to me. But with getting married, amalgamating our stuff and moving, the recipe got lost.
* We don’t always use the exact amounts. E.G I don’t think we use a whole cup of creamer, and we like about 2 tablespoons more curry.
* The best is to just keep tasting your soup (with a clean spoon!!) and add whatever you would like in it.
* To cut the cooking time in half, use a pressure cooker.
* Instead of a sieve, us an old-fashioned potato masher.
EXTRA’S I ADD:
*500g shrimps – Fry these seperately for about 3min. Add them to the soup after mashing the butternut, and simmer another ± 10min.
* A teaspoon of cayenne pepper or fresh chili’s – fry with the onions.
* Garlic – fry with onions
¼ cup (60ml) margarine
2 onions, finely chopped
1 tablespoon (15ml) curry powder
2 tablespoons (30ml) flour
1 cup (250ml) Ellis Brown creamer
2 cups (500ml) hot water
3 chicken stock cubes dissolved in 4 cups (1 litre) hot water
1kg (2 medium) butternut, cut into cubes
Salt and pepper to taste
Chopped spring onion to garnish
Combine coffee creamer and hot water. Stir until smooth
In a large saucepan melt margarine and fry onions and curry powder until onion is soft. Stir in the flour to make a paste
Add the creamer mix and stock, a little at a time, stirring. Add butternut. Simmer for about 30 to 40 minutes until tender.
Season with salt and pepper. Press through a sieve until smooth. Sprinkle spring onion before serving.
Let me know what you thought and if you have any other tips or extra’s!