Butternut squash and orange soup
Background
This butternut squash and orange soup really works - it's very yummy! Also, it's full of vitamins, it's vegan, dairy & gluten-free, so it's perfect for boosting your immune system. And importantly it's extremely quick & easy to make.
Ingredients
- 2 Tbsp olive oil
- 1 onion
- 1 clove garlic
- 700g butternut squash
- ½ tsp ginger powder
- 600 ml vegetable stock
- 100 ml freshly squeezed orange juice
- Salt and pepper
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - One Pot - Quick & Easy - Seasonal - Soup - Starter - Supper
- Cuisines: - USA
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Healthy - Low Calorie - Vegan
- Skill Levels: - Easy
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