Butternut and Orange Soup
Fragrant roasted Butternut and Orange Soup that's packed with seasonal goodness. Flavoured with pumpkin spice and freshly squeezed orange juice.
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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
Notes
I use a good quality preservative free vegetable stock powder and water (check the pack instructions for the amount of stock to water if using the same)
You can substitute the butternut with pumpkin if you wish. Mandarins would work instead of oranges too.
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