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.
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.
Remember to check out some of the other yummy recipes in the Soups section of my recipe menu.
Butternut and Orange Soup
Ingredients
- 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
Instructions
- 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 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
You attribute the supplier for the potatoes & leeks. This is likely a cut & paste error you might want to tweak.
Hi Krista. Thanks for spotting this! And yes, I was in the midst of creating a series of soups and one doesn’t always spot these little glitches when you edit your own work. Especially after doing a few in a row. Really appreciate you letting me know. Do hope you’ll try the recipe though.
You mention carrots in the cooking process but not listed in the ingredients?
Hi Michelle. Thanks for getting in touch and for pointing out the faux pas. It’s funny how one can re-read what you’ve written ten times and not notice something simple. No carrots in this version. I often use a combination as the flavours work so well together, but I didn’t use any in this iteration of the recipe.
Do let me know if you make it and especially if you make any tweaks. I love to hear how people make my recipes their own.
As i didn’t have a big enough butternut I added carrots to replace the missing butternut (ration 3/4 butternut 1/4 carrots) and the soup was still fabulously tasty! I did also use homemade stock from pork ribs which had a smokey flavour so that added another element to the dish. Thank you for the recipe!
That’s exactly what I do with the veg. Anything in a similar flavour profile can easily be interchanged or combined. e.g. sweet potato, carrots, butternut, pumpkin… The addition of the homemade pork stock sounds absolutely delicious. I often revert to veggie stock with these for the wider audience. But pork love a sweeter accompaniment so I can totally see how it would work so well. That’s probably why pork and apple, and pea and ham are such classic combinations.
Thank you again for sharing! My recipes are meant to be a base or guide and not prescriptive at all. I so love to hear how people make them their own. It gives me a lot of inspiration for new concepts to try.
Amazing! I actually got some fresh butternut squash from my farmers market and I love the soup but I had some spare oranges and I was like I wonder if they can go together sure enough they do thank you for the recipe
Thank you for the feedback Brittany! I really appreciate it. Glad you liked it. I adore soups. They’re such an easy way to pack in flavour and nutrients, hence having quite a lot of soup recipes on here. Hope you’ll try some of the others too.