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Orange Butternut Soup

Prep Time 10 minutes
Cook Time 50 minutes
Servings 2 people

Ingredients

  • 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
  • cups vegetable stock
  • ½ cup heavy cream

Instructions

  1. 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

  2. Turn the heat to high and add the butternut, carrots and potato. Fry for 7-10 minutes until they start to soften slightly

  3. 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

  4. Remove the pot from heat and pulse with a food processor (hand-held or standing) until it reaches desired consistency. Serve immediately

Recipe Notes