Nothing is better than a bowl of warm creamy butternut soup on a cold and rainy winter’s day. This recipe has a slight twist using some seasonal citrus to lighten things up!
- 1 butternut
- 2 carrots
- 1 minneola or orange
- 1 brown onion
- 250ml coconut cream
- olive oil
- 1 tsp paprika
- 2 Tbsp honey
Preheat oven to 220.
Peel and cut butternut into small cubes and roughly chop onion. Place butternut and onion on baking tray and generously drizzle with olive oil, before tossing to coat evenly. Bake in oven for about 20-30 minutes – onions should start to caramelise and butternut should be soft. If butternut starts to char that is perfectly fine, adds a lovely rich depth of taste.
Cut carrots into medium sized chunks. In a large pot, heat 2 Tbsp of olive oil, on minimum high heat, and then add carrots, turning heat down to minimum. Allow to simmer with lid on for 5 minutes then, add a pinch of salt and a 1 Tbsp honey, and cook further for another 5 minutes.
Remove butternut and onion from the oven and add to the large pot with the carrots. Add paprika and 1 Tbsp honey. Stir well to mix all the ingredients together. Add salt and pepper to taste.
Squeeze 1 minneola or orange and add the juice to the pot – simmering for 5 minutes.
Remove from heat. Using a hand blender, mix ingredients together. Once you have a smooth consistency, place pot back onto stove on minimum low heat. Stir in coconut milk and add salt and pepper to taste.
Serve warm with freshly baked croutons.
– Bushrah, one of those who harvest
Thank you for your time.
Website made with love by those who harvest.
Leave a ReplyWant to join the discussion?
Feel free to contribute!