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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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion
  • 1 clove garlic
  • 700 g butternut squash
  • ½ tsp ginger powder
  • 600 ml vegetable stock
  • 100 ml freshly squeezed orange juice
  • Salt and pepper

Method
 

  1. Thinly slice of onion and garlic mash.
  2. Peel the squash, remove the seeds and cut the cut the flesh into cubes.
  3. Heat the oil in a saucepan, then gently soften the onion & garlic. This should take about 5-7 minutes.
  4. 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.
  5. Using a stick blender whiz until smooth and creamy.
  6. Serve with croutons, sliced spring onion or chopped fresh herbs.