Butternut and Orange Soup


Butternut and Orange Soup

  • Servings: 6
  • Difficulty: Easy
  • Print

Butternut and orange soup with cheese toast


  • 1 large butternut, peeled and cut into chunks
  • 1 red onion + 1 brown onion (or 2 red or 2 brown)
  • 2 cloves garlic, peeled and chopped
  • 2T olive oil
  • 1c good quality orange juice i.e. not orange nectar
  • 5cm piece of ginger, peeled and chopped
  • ½t grated nutmeg
  • 2 bay leaves
  • 1c white wine (optional)
  • Hot veggie stock to cover
  • Salt (only if needed)

Optional extras to serve

  • Yoghurt
  • Chives, snipped
  • Toasted cheese


Heat the olive oil in a big pot on medium heat and add the onion, ginger and garlic. Cook, stirring often, until the onion starts to look translucent. Then add the butternut chunks and stir. Now add all the other soup ingredients including enough stock to just cover it all.

Turn up the heat to bring it to the boil, then adjust so it just simmers. It’s done when the butternut is soft, which usually takes around 30 – 45 minutes. You’ll see the stock has become more cloudy as the butternut has started to dissolve into it.

Let it cool slightly before blending to reach the level of smoothness you like. Taste and add salt if required. Serve garnished with yoghurt and chives, with toasted cheese on the side.


© Alexandra Lawrence and Inspired Nourishment, 2014



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