Butternut Squash and Orange Soup
Image credit: balanchel
Ok so for my first recipe post I had to go with one of my go-to recipes. This is the one I look forward to making each year, the one I find myself hoping for an early cold, damp autumn day so I have an excuse to make it.
Butternut Squash and Orange Soup
There are so many recipes out there, I have adapted this one over the years from trying many different ones but this has become my go-to. It is super easy to make you can be lax with the measuring which is brilliant too when you don’t want to be hassled with weighing and the extra dishes. Just a measuring jug, a chopping board, knife, pan and blender needed.
Ingredients:
1large or 2 small red onions chopped
Medium sized butternut squash 700-850g - cubed
Veg stock (Use Kalio organic) made up with 750ml of boiled water
Zest and juice of 1 large orange
3-4 garlic cloves
Drizzle of olive oil
5cm of fresh ginger, grated (optional)
Chilli flakes for garnishing (optional)
Method:
Prep the ingredients:
chop the butternut squash (save the seeds)
chop the onion/s
crush the garlic
grate the ginger
Warm the olive oil in a large saucepan on a medium heat, once warm add the onions.
Meanwhile boil the water for the stock.
Once the onions are soft add in the butternut squash for a few minutes stirring regularly, I find this can give a similar effect to roasting without the extra time and hassle.
Add the ginger and cook for a further minute.
Meanwhile make up your stock using the stock cube and boiled water.
Add the stock to the saucepan and simmer for 20-30mins until the butternut squash is soft.
Once soft, take off the heat.
Add the garlic, zest and juice of orange, adding these at this point sustains more of the nutritional benefits of the garlic and stops the orange from tasting bitter. I zest straight into the soup for less mess and more zest!
Blend until smooth, if you can resist and don’t want to eat immediately or you have left overs you can store it in the fridge in an airtight container and the soup should stay fresh for around 2-3 days.
Once served, if you fancy the extra kick garnish with chilli flakes
and enjoy,