This orange butternut soup came about on a slightly drunken whim after getting home early from a friend’s get-together. Tom had spent the evening at home alone, riddled with flu and a sinus infection, and a bowl of steaming soup was all that would soothe his aches and pains. Never one to back down from a challenge, I threw myself into the task with as much inebriated vigour as I could muster, cutting, chopping and stirring as he sat on the couch and sniffled.
Thankfully, and a little surprisingly, the soup came out looking and tasting like a bowl of heavenly golden liquid. Thick, creamy and a little spicy, this orange butternut soup is the perfect remedy for those winter sniffles. It’s packed with fresh and healthy ingredients, and is sure to keep you warm even on the coolest winter nights. Not only is it ridiculously yummy and a quick-fix against a cold, but it’s also easy-peasy to make. If I could do it in my drunken state, then you can do it, too!
There was just one problem with getting this recipe down on paper months later: I didn’t remember exactly what ingredients and measurements I’d used. I had to put my brain to work to rifle through the rosé-pink haze of my mind, and after a few trial-and-errors, I finally got the Drunken Soup Recipe down to a tee. And here it is for all of you to enjoy!
Orange Butternut Soup
- 1 tsbp butter
- ½ diced onion
- ½ diced red bell pepper
- 1 tsp minced garlic
- 1 tsp diced ginger
- 1 de-seeded, diced chilli
- ½ tsp chilli powder
- salt and pepper
- 1 tsp cardamom seeds
- 2 cups cubed butternut
- 2 cubed carrots
- 1 cubed potato
- 1 sliced orange
- 1 corn on the cob (just the kernels)
- 1 cubed tomato
- 1½ cups vegetable stock
- ½ cup heavy cream
In a large pot over medium heat, melt butter and sauté the onion, bell pepper, garlic, ginger and chilli for 2-3 minutes. Add the spices and stir
Turn the heat to high and add the butternut, carrots and potato. Fry for 7-10 minutes until they start to soften slightly
Add the orange slices, corn, tomato and vegetable stock. Turn the heat to low and simmer uncovered for 30 minutes. Stir in the cream and simmer for another 10 minutes
Remove the pot from heat and pulse with a food processor (hand-held or standing) until it reaches desired consistency. Serve immediately
- If using a hand-held processer, avoid ruining the bottom of your pot by scooping cupfuls of the mixture into a plastic jar. Pulse, then pour it back into the pot and repeat.