Ingredients

1 ½ kg Butternut washed, cleaned and cut into 5 cm square chunks
1 Tbsp Seven Colours Grill Seasoning^™
2 Tbsp Oil
1 large brown Onion, chopped
2 green Chillis, chopped
1 tsp Garlic and ginger mix
1 Tbsp Turmeric
1 Tbsp Smoked paprika
1 Tbsp Cumin
500 ml Vegetable or chicken stock
Pinch each salt and pepper
200 ml Cream
1 Tbsp Butter
250 g Biltong powder
1 tsp Lime juice
Fresh coriander

Method

In a large bowl mix butternut, Seven Colours Grill Seasoning^™ and 1 Tbsp oil.
Place the mixture on a baking tray and bake at 180 degrees for 20 minutes.
Heat oil in a large pot and add chopped onion and chillis. Fry until onion is translucent then add ginger and garlic and sauté for 30 seconds.
Add turmeric, smoked paprika and cumin powder.
Remove butternut from the oven and add it to the pot. Mix the butternut and spices thoroughly.
Add stock and cook on a medium heat until the stock has reduced and the butternut is soft and ready to be blended.
Blend until a smooth soup consistency is formed and add salt and pepper to taste.
Add cream, butter and biltong powder.
Allow the soup to simmer on a low heat for 15 minutes.
Finish off with a squeeze of fresh lime juice.
Serve with a swirl of cream and fresh coriander.