30 - 45 mins
2 medium onions, coarsely chopped
500g butternut squash, diced and peeled
125ml Peppadew® Sweet Piquanté Pepper, drained
50ml plain flour
5ml medium curry powder
Pinch grated nutmeg
5ml chicken stock
250ml additional water
Freshly ground black pepper, to taste
30ml chopped chives, chopped
125ml fresh cream
Heat butter in a heavy-based saucepan, add onion, and sauté until translucent. Add butternut squash and peppers, and sauté for another 5 minutes stirring occasionally.
Add flour, curry powder and nutmeg and mix well. Add the 250ml water and stock powder, bring to the boil, stirring gently. Reduce heat and simmer for 15-20 minutes or until butternut squash is tender.
Cool and pour into a food processor. Blend until mixture is smooth, then 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.