large onion, chopped
500g butternut, cubed
medium potato, peeled and cubed
5ml curry powder
2ml ground cinnamon
250ml fresh cream
750ml vegetable stock
Heat oil and butter in a large saucepan. Add onion and sauté until golden. Add butternut, potato and spices. Toss together over low heat for 2min until coated.
Add stock, salt ad sugar. Bring to the boil, then cover and simmer gently until vegetables are soft – for about 25min. Cool.
Puree mixture on blender until smooth. Return mixture to saucepan and reheat adding milk and cream to achieve a medium thick consistency.
Garnish with chopped chives.