Butternut squash and orange soup
This butternut squash and orange soup really works – it’s very yummy! Also, it’s full of vitamins, it’s vegan, dairy and gluten-free, so it’s perfect for boosting your immune system. And importantly it’s extremely quick and easy to make.
Ingredients
Method
- Thinly slice of onion and garlic mash.
- Peel the squash, remove the seeds and cut the cut the flesh into cubes.
- Heat the oil in a saucepan, then gently soften the onion & garlic. This should take about 5-7 minutes.
- Add the squash cubes and the ginger powder, stir for 5 minutes. Pour in the orange juice and stock, boil. Bring to a simmer then cook under cover cook for about 25 minutes until tender.
- Using a stick blender whiz until smooth and creamy.
- Serve with croutons, sliced spring onion or chopped fresh herbs.