Butternut + Sour Apple Soup with curried ice cream


1kg Butternut, peeled and diced
1 tsp crushed garlic
2 tsp finely chopped ginger
1 onion, chopped
3 Granny smith apples, peeled, cored and diced
1 bunch coriander
Salt and pepper
½ cup cream
Curried ice-cream:
(optional wow extra!)
500g plain ice cream
2 tablespoons oil
1 onion, very finely chopped
1 tsp crushed garlic
1 tsp grated ginger
2 stems curry leaves
½ tablespoon curry powder
½ tin chopped peeled tomatoes


Instead of serving the curried ice cream you can also make a Curried Butternut and Sour Apple Soup by adding 2 tsp curry powder to the onions when starting the soup.

Other Variations for Butternut Soup:
Orange juice (instead of water) and cinnamon
Orange juice and curry
Cumin (Jeera powder) instead of curry powder


  1. To make the soup heat some oil and fry the onion, ginger and garlic until well sweated.
  2. Add the butternut and apple pieces and coat in the oil. Season with salt and pepper.
  3. Pour in 1 ½ litres of water, add the coriander and allow to boil until the butternut and apple is very tender.
  4. Blend the soup until smooth, return to the heat and add cream just before serving.
  5. For the ice cream, heat a little oil and add the onion and allow the onions to sweat until they are completely softened.
  6. Add the curry leaves, the garlic and ginger and continue cooking.
  7. Stir in the curry powder and cook slightly.
  8. Pour in the chopped tomato and juices and bring to the boil. Allow the sauce to reduce until it is quite dry. Season and then allow the sauce to cool.
  9. Squash the sauce through a sieve and then fold into the softened ice cream.
  10. Refreeze the ice cream.
  11. For serving, pour the butternut ice cream in the bowl and scoop a generous dollop of the curried ice cream into the soup.