I love butternut soup in almost every form. Spicy, fragrant, creamy, roasted… The list goes on. I don’t think I ever make it the same twice. And that’s the beauty of soup. Use what you have, what’s in season and what you like. This roasted Butternut and Orange Soup is the perfect example. The delicious seasonal organic produce delivered by Wild Organics always inspires classic and new combinations.
And since it’s soup season, here’s another easy and delicious recipe. Made with just a few simple ingredients, yet packed full of roasty toasty flavour. The butternut is roasted with a blend of fragrant spices. This blend is what our American friends would call Pumpkin Spice. It’s made up of cinnamon, ginger, nutmeg, allspice and cloves. It works so well in both savoury and sweet dishes. This blend enhances the lovely natural sweetness of the butternut, which can also be substituted with pumpkin if you wish.
Pop the roasted butternut in a pot with some garlic, sage, the juice of an orange and some veggie stock and bubble away for around 15 minutes. That’s it. Blend until smooth and if you wish, add a dash of cream, either dairy or coconut, either will work.
All of the delicious ingredients for this Butternut and Orange Soup were supplied by Wild Organic Foods. Please do head over to their website to see their awesome range of high quality organically farmed produce, pantry staples and so much more. They conveniently collect the items weekly from local farms and producers. Then deliver it to your door or other convenient collection points. Farm fresh to your table.
Remember to check out some of the other yummy recipes in the Soups section of my recipe menu.
Butternut and Orange Soup
- 1 kg Butternut Diced
- 4 tbsp Olive Oil (divided, 3 + 1)
- 1 tsp Brown Sugar Optional
- 1 tsp Salt
- ½ tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Allspice
- 1 Pinch of ground cloves
- 1 Clove of garlic Crushed
- 5 Fresh sage leaves Or ½ tsp dried sage/dried mixed herbs
- 1 Juice of 1 Large orange
- 3-4 Cups Vegetable Stock
- 125 ml Fresh cream or coconut cream Optional
- Salt and Pepper to taste
- Preheat the oven to 200°C
- Cut the butternut into dice sized pieces, then add to a large baking dish with 3 tablespoons of olive oil
- Season with salt and the brown sugar if using. Blend the spices together, then sprinkle over the butternut and mix through until evenly coated
- Roast for 25 – 30 minutes until the pumpkin and carrots start turning tender and roasty
- When the butternut is roasted, add 1 tablespoon of olive oil and the crushed garlic to a large pot and bring to medium heat for the garlic to soften, then add the roasted butternut and mix through
- Next, add the sage leaves (or dried herbs) and the orange juice, then top with the vegetable stock, covering the pumpkin completely
- Cook on medium heat for around 15 minutes. You want a steady simmer not a rolling boil and you can add a lid if you wish
- When cooked, remove the whole sage leaves, remove the soup from the heat and blend until smooth, either using a hand/stick (immersion) blender or a standard blender
- Note: If using a standard blender, remember to remove the middle section from the lid to prevent the steam building up and causing an 'explosion'
- If the soup becomes too thick while blending, add a little boiling water or cream
- Return to the pot and set on the stove again (I do not usually turn the heat on as the residual heat is usually enough to keep the soup warm. If not, or if you have prepped the soup early, heat through on a low temperature)
- If using cream, add it now, then taste and season with salt and pepper as needed
- Serve hot with some crusty bread and toppings of your choice
- Serving Suggestion: In the photo above, I used some delicious crusty bread from Wild Organics, and topped the soup with freshly chopped parley, a nut and seed mix, and some fresh orange zest