Total Time
Prep 5 mins
Cook 35 mins

Butternuts a very popular here in South Africa and this is one of my Favourite recipes

Ingredients Nutrition


  1. Simmer butternut in chicken stock in a covered pot until soft, then purée.
  2. Melt butter in pan and fry the onion and mushroom in the butter until soft.
  3. Add flour and curry powder and stir over low heat for about four minutes.
  4. Add butternut to the onion and mushroom mix and bring to a gentle boil.
  5. Add salt, black pepper and sugar.
  6. Stir in the yoghurt and the brandy, but don't let it boil.
  7. Serve in heated soup dishes.


Most Helpful

Gr8 soup! Have tried many variations and this was one of my favourite. Must admit though, I replaced yoghurt for cream. . . .Thank you fellow South African!

malson June 28, 2010

I was apprehensive about curry and yogurt AND Brandy in one dish but this soup is Delicious! My husband loved it and has declared it his new favourite! I served the sautéed mushrooms separately for the fungi phobic members of the family and found the portion I had without the mushrooms was nicer than the one with mushrooms!

Kay from SA June 01, 2010

This is a guest soup, I loved it and I loved discovering it! I can't wait to serve this to family and friends. The taste is wonderful, not to sweet like some recipes that include pears or apples. I loved the mushrooms and onions not being blended because it added a wonderful texture as well as additional flavors while enjoying this soup. Thanks so much for the post, this will be enjoyed by many.

kelly in TO August 01, 2007

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