Butternut and orange soup
This Butternut and Orange Soup is sunshine in a bowl — smooth, comforting and full of warming spices. Roasted butternut seasoned with garam masala forms the sweet and spiced base, while fresh orange zest adds brightness and balance. Blended with veggie stock and finished with cream, pumpkin seeds, and a spoon of chilli crunch, this soup is perfect for chilly evenings or a light lunch with a twist.It’s easy, vibrant, and a little bit bold — everything you want in a winter warmer.
Ingredients
- 1 medium butternut squash peeled, cubed
- 2 –3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garam masala
- 2 cups vegetable stock
- ½ tsp white onion powder or 1 small onion, sautéed
- 1 tsp orange zest
- Optional: juice of ½ orange for brightness
- ¼ cup cream plus extra for garnish
- 1 –2 tbsp chilli crunch or chilli oil for serving
- 2 tbsp toasted pumpkin seeds for garnish
Instructions
- Preheat the oven to 200°C.
- Place the butternut cubes on a baking tray. Drizzle with olive oil and sprinkle with salt, pepper, and garam masala. Toss well.
- Roast for 30–35 minutes or until the butternut is soft and caramelised.
- In a blender, combine the roasted butternut, vegetable stock, onion powder (or sautéed onion), and orange zest. Blend until smooth and creamy.
- Optional: Add a squeeze of orange juice here for more citrus lift.
- Pour the soup into a pot, stir in the cream, and gently reheat. Taste and adjust seasoning if needed.
- Serve warm, topped with extra cream, a drizzle of chilli crunch, and toasted pumpkin seeds.