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Home » Recipes » Soups » Honey Roasted Butternut & Orange soup

Honey Roasted Butternut & Orange soup

April 21, 2010 by Alida Ryder 5 Comments

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Honey Roasted Butternut & Orange soup

This is of course the season for soups, stews and curries and with it suddenly being sooo cold in Pretoria, I thought I had to make us a good, comforting soup last night. I absolutely adore any form of Butternut soup and I’m constantly thinking of new things to add to it or different variations. Last night I decided to roast the butternut with a good drizzle of honey and I also added some carrots and sweet potato to add sweetness, flavour and colour. It came out exceptionally well. I served the soup with Cheesy Bruschetta (I drizzled thick slices of bread ( I used White Boule from Woolies) with Oil and popped them into a very hot oven until they were just starting to go golden and crisp, then I topped them with grated cheese, placed them back in the oven and allowed the cheese to melt).  I topped the soup off with Chilli roasted Pumpkin seeds. I just took the seeds that I removed from the Butternut, placed them on a baking tray with a drizzle of chilli oil and some honey, popped them into a hot oven until they were caramelised and allowed them to cool. Really a great way to add texture to such a silky smooth soup! Enjoy!

Honey Roasted Butternut & Orange soup

Serves 6 as Main course

3 Medium Butternut, Peeled and chopped (keep the seeds aside for roasting)
2 Large Sweet Potatoes, Peeled and Chopped
3 Large Carrots, Peeled and Chopped
3tbsn Honey
2tbsn oil3tbsn Butter
1 cup Leeks, Chopped
2 Garlic Cloves, Chopped
2tbsn Fresh Sage, Chopped
1 cup Orange Juice
1 litre Chicken/Vegetable Stock
1 cup Milk
1/2 cup Cream
Pinch of Nutmeg
Salt to taste

Place the Butternut, Carrots and Sweet Potato on  a baking tray and drizzle the oil and honey over. Place in a 220°C oven and Roast until soft and Caramelised.
In a large pot, melt the butter and add the leeks and garlic. Cook until soft then add the vegetables and sage. Allow to fry for 5 minutes and add the Orange juice and Stock. Cook for 20 minutes and blend with a hand blender/food processor. Add the milk, cream and seasoning and allow to come back up to a boil and heat through. Serve with Cheesy Bruschetta.


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Filed Under: Soups, Vegetarian Tagged With: Butternut Soup

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Comments

  1. soupfan

    June 10, 2011 at 8:28 PM

    I first got this identical recipe off food24.com a while back, and it really is delicious!
    Definitely a winter winner!

    Reply
    • Ally_R

      June 13, 2011 at 8:30 AM

      Soupfan, the Food24 recipe is my recipe. I submit my recipes and photographs to Food24 as well. 🙂 Glad you liked it.

      Reply
  2. how much should i weigh

    May 2, 2010 at 1:48 AM

    wow fun story bro.

    Reply
  3. limewire

    April 30, 2010 at 2:17 PM

    wow nice stuff man.

    Reply
  4. Colleen

    April 21, 2010 at 11:13 AM

    Yummy!! I love butternut soup. It was my favorite until I started playing around with new soups last week hehe…now I have 3 favorites!! You can tell winter is here by the fact that everyone is making soup! Hugs xx

    Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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