There is something truly magical about a homemade bowl of soup, especially when the seasons are about to change. Butternut squash and orange brings together the natural sweetness of the squash with a citrus twist. It creates a meal that is both hearty and refreshing. The soup is perfect for cozy lunches, family dinners, or even a dinner party starter. It brings together simple ingredients with a touch of sunshine.
What cozy meals do you enjoy when the seasons change. Let me know in the comments below and please don’t forget to like and follow me.
Equipment needed
- Sharp knife
- Chopping Board
- Baking tray
- Vegetable peeler
- Teaspoon
- Food processor or hand blender
- Saucepan
Ingredients
- Butternut squash x 1 large
- Carrots x 2 large
- Courgette x 1
- Celery x 1 stick
- Onions x 1
- Orange x zest and juice
- Olive oil
- Cannelini beans x 1 400g tins
- Dried mixed herbs or any dried herbs you enjoy x 1 tsp
- Vegetable or chicken stock x 800 mls
- Salt and pepper to taste
Method
- Preheat the oven to 200°.
- Cut the top and the bottom from the butternut squash.
- Peel the butternut squash with the vegetable peeler or a sharp knife.
- Cut the squash lengthways and scoop out the seeds, if using that part.
- Now cut the butternut squash into 2 centimetre pieces.
- Place these in the baking tray
- Peel the carrots, cut the top and bottoms and chop into chunks and put them in the baking tray.
- Next peel the courgette and slice the top and the bottom.
- Now slice the courgette lengthways and then into quarters.
- Cut the quarters into 2 centimetre pieces.
- Slice the top and bottom from the celery.
- Then slice into half centimetre pieces.
- Peel and cut the onion into quarters.
- Place these vegetables into the baking tray.
- Grate the orange zest.
- Next slice the orange in half and squeeze the juice from it with the fork.
- Sprinkle over the dried mixed herbs or herbs of your choice.
- Add salt and pepper to taste.
- Drizzle olive oil over the top and toss these ingredients together.
- Place the tray into the oven and roast for about 30 – 40 minutes.
- When the vegetables are golden remove from the oven and leave to cool.
- Once cool enough place the roasted vegetables into the blender.
- Drain the cannellini beans through the colander and place them into the blender along with the stock.
- Blend these ingredients together.
- Then put the second half in the processor, blend and mix together with the first half.
- Finally, heat in the large saucepan and add the roasted chicken too.
- Serve with cheesy bread or chickpea flour wraps.
- Then enjoy.
Butternut Squash and Orange Soup was a nourishing meal that we all enjoy. It was packed with flavour and protein too. My husband Howard and son Ted ate there’s with crusty bread. I ate mine with a yummy chickpea flour wrap. Plus it made yummy leftovers the next day too. It’s a recipe I will be keeping on repeat. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 