Butternut orange & ginger soup

November 17, 2015

This article was written for Annabel & Grace, which is now part of Rest Less.

I have the most brilliant low calorie recipe for warming Butternut, Orange & Ginger Soup.  It is the perfect blend of sweetness and spice. Serve with freshly cut Thai basil plonked on the centre of its magnificent orange-ness. 


Butternut orange & ginger soup


2 tbsn olive oil

Onion, sliced

Garlic clove, crushed

675g butternut squash, seeds removed, peeled & cubed

600ml vegetable stock

100m orange juice

Half tspn ground ginger

Salt and black pepper


How to prepare

1.  Heat the oil in a large saucepan. Add onions and garlic and fry until softened but not coloured.

2. Tip in butternut squash and add ginger. Cook for five minutes, stirring from time to time.

3. Add stock and orange and simmer for 30 mins until butternut squash is tender.

4. When cooled slightly, puree until smooth. Season to taste.

Freezes really well.

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