Butternut and Orange Soup

by | Nov 13, 2020 | Desert & Bread, From the Kitchen, Vegetarian


Serves 6

  • 2 medium butternuts
  • Zest of 1 orange and the juice as well
  • 1 large onion, chopped
  • 60ml olive oil
  • 1 teaspoon cinnamon
  • 2 cups vegetable stock
  • 1 cup cream


  1. Start by peeling and cleaning out the butternuts, cut into cubes and boil until al dente. Drain the water and set aside.
  2. In a deep pot, heat the olive oil, add the onions, orange zest, and cinnamon and sauté until soft. Add the butternut and fry for about 2-3 minutes, stirring continuously.
  3. Add the vegetable stock to the butternut and allow to simmer for 10 minutes.
  4. Remove from the heat and using a food liquidizer, liquidize until smooth.
  5. Place back on the heat and add the cream. Allow to simmer for 5 more minutes.
  6. Top with some crispy butternut skins and serve immediately with some freshly baked bread.

Hint: If the soup is a little runny, just add a little cornflour mixed with milk to it.

Butternut and Orange Soup

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