Butternut and Orange Super-Soup

Name: Butternut and Orange Super-Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: South African
Ingredients: 1 butternut squash peeled and cubed; 1 onion roughly chopped; 1 red pepper chopped; 2 garlic cloves unpeeled; 30 ml olive oil; 1 tbsp Robertsons cinnamon; Robertsons Atlantic sea salt to taste; Robertsons ground black peppercorns to taste; 325 ml vegetable stock; 250 ml coconut cream; 1 orange zested and juiced; sprig of fresh thyme leaves stripped; extra coconut cream to garnish; handful chopped fresh parsley to garnish; toasted sliced seeded bread to serve

4 People
50 min.
intermediate

Enjoy the comforting goodness of butternut soup with an unexpected orange twist.

Ingredients

1 butternut squash peeled and cubed
1 onion roughly chopped
1 red pepper chopped
2 garlic cloves unpeeled
30 ml olive oil
1 tbsp Robertsons cinnamon
Robertsons Atlantic sea salt to taste
Robertsons ground black peppercorns to taste
325 ml vegetable stock
250 ml coconut cream
1 orange zested and juiced
sprig of fresh thyme leaves stripped
extra coconut cream to garnish
handful chopped fresh parsley to garnish
toasted sliced seeded bread to serve

Cooking Method

Preheat the oven to 180 °C.
Spread out the butternut, onion, red pepper and garlic cloves in a large roasting tray. Drizzle with olive oil, Robertsons Cinnamon and toss well to coat.
Season with Robertsons salt and pepper and roast at 180 °C for 25-30 minutes, or until the vegetables are tender.
Peel the garlic cloves, then add all the roasted vegetables to a large pot along with the vegetable stock, coconut cream, orange zest and juice, and fresh thyme.
Simmer for 5-10 minutes.
Blend with a handheld blender until smooth.
Pour into mugs and top with a drizzle of extra coconut cream and a scattering of parsley.
Serve hot with toasted, buttered seed bread.