Butternut Soup recipe


Butternut soup is a favorite South African starter. The butternut has a flavor all on its own and it is great to serve it as a starter before a good roast beef or lamb.


2 medium butternuts
1 apple
2 medium onions
50g butter/margarine (4T)
7 ml medium curry powder (1 ¼ t)
40 g cake flour (4 T)
pinch of ground nutmeg
2 chicken stock cubes
750 ml boiling water (3 c)
500 ml milk (2 c)
7 ml salt (1 ½ t)

Instructions on how to make it

Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.

Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.

Each bowl of soup may be garnished with a teaspoon of cream and a little finely chopped parsley. For an interesting variation, replace the nutmeg with a little finely grated orange rind and add a few shreds of orange rind to the garnish.

Makes 2 liters (8 cups) of soup.

About Us!

The Perfect bite was a pending idea for many years. The idea evolved into an action after many years of testing, preparation and the collection of many resources. In 2005 Taunia decided to take the task on a full time basis and the business has been flourishing ever since. 

In 2007 Taunia’s mother, Marié, joined her as the business continued its rapid growth and extra help was needed. The perfect bite team is currently in the process of designing an industrial kitchen as the house kitchen is getting a bit tight for space.

Taunia’s Profile

Taunia is the founder and chef of the magnificent food creations that come from the kitchen. Before starting her business Taunia had no formal training other than 6 months of Home Economics which she had done in Std.7. She also worked in various other fields before she took the step into the catering industry. She recalls reading an article in the Food & Home magazine (February 2008) written by Gill Cullinan which quoted:” Chefs are from an alien food-obsessed planet-few humans can work their hours” Taunia says that the satisfaction and enjoyment that her clients gain from eating her food make the hours of preparation irrelevant.

 Taunia has attended and completed the following courses:

 Sushi                                     (African Sushi)

Cape Malay Cooking       (Cass Abrahams)

Bread baking                      (Bread and Wine, Môreson)