Curried butternut soup with sun-dried tomato & herb flatbread

Just the remedy for rainy days and lockdown cooking. Enjoy this delicious curried butternut soup and flatbread recipe, prepared for you by Chef Deon.

INGREDIENTS

1.5 Kg Cleaned butternut
150g Butter
1 Onion (Chopped)
10 ml Fresh Garlic
2.5 ml Dried herbs
200 ml Fresh cream
1 Orange (zest & Juice)
10 ml Rajah Medium curry powder
Salt to taste
Spring onion cut lengthways for garnish

METHOD

1) Place the butternut and butter in a roasting pan and bake at 180 Degrees until the butternut is soft and caramelised 

2) Fry the onion, garlic, dried herbs, curry powder and fry until tender

3) Add the butternut and top with vegetable stock or water approximately 2 litres 

4) Add the zest and juice of the orange

5) Once reduced by a third add the cream

6) Remove from the heat and blend till smooth and season to taste

FLATBREAD

INGREDIENTS

500 ml Cake flour
5 ml Sugar
5 ml Salt
5g Dried yeast (half a packet)
125 ml Milk
125 ml Warm water
30g Sun-dried tomatoes
Pinch of dried herbs

METHOD

1) Mix all the ingredients together until it forms a soft dough, dust with a little flour and kneed to form a nice smooth textured dough

2) Place in a bowl cover with a tea towel and let prove 

3) Once doubled in size knock back and divide into 8 balls

4) Let rest for 5 minutes and stretch out to form a rustic shape and 1cm thick

5) Fry on a hot griddle pan, turn once the dough is slightly firm and has good markings

6) Reheat in the over at 180 for 5 min and serve warm with the soup