BUTTERNUT AND ORANGE SOUP

500 gram cooked Butternut (skins removed)

1 Medium onion - finely chopped

3 tablespoons butter

500 ml Chicken or vegetable stock

500 ml milk

1/2 teaspoon sugar

1 teaspoon coriander

Pinch of salt and ground black pepper to taste

Juice of 1 orange


METHOD

Melt butter and saute onions until transparent. Add cooked butternut, stock, milk, coriander, sugar, salt and pepper. Simmer for 15 minutes. Add orange juice and blend. Return to heat and bring to boil. Serve in soup dishes and pour a swirl of cream on top.

Serve with crunchy French Bread.

See More