Refresh
    Butternut Squash and Orange Soup.

    This Butternut Squash and Orange Soup is more of an Autumnal number. It is comforting and zesty in the same time. The Butternut Squash gives it the sweetness, the Orange the zing. It does round up together in creamy bliss with the Marscapone Cheese. 

    Putting it all Together
    Butternut Squash and Orange Soup.
    Timing
    • Preptime: 30 minutes
    • Cooktime: 1 hour.
    • Servings: 2-4 portions
    Ingredients

    1 Butternut Squash. (or 2 depending on the size)

    1 or 2 Oranges.

    Mascarpone 300g.

    2 Red Onions, chopped.

    1 or 2 Large Potatoes (Maris Piper or King Edward).

    Ginger, peeled and grated, 4 cm long.

    750 ml to 1 litre give or take of Vegetable Stock.

    Cracked Black Peppercorns.

    Optional: 150g to 200g of diced Chorizo. A good pinch of Smoked Paprika. 1 or 2 crushed and peeled Garlic. Chilli Oil Drizzle. Sliced Espelette Chilli. Orange Zest. Chopped Chives.

     

    Steps

    The first thing to tackle is the Butternut Squash or Squashes depending on the amount of People you intend to feed. Because more than one Squash could be needed.

    Halved then peeled and deseeded the Butternut Squash needs to be diced. (Keep the seeds for your garden if you have one or for a Friend).

    Put the Butternut Squash dices on an lightly Oiled Baking tray and roast them in the oven for about 30 minutes. Gas mark 5.

    Meanwhile peel and chop a couple of Red Onions and peel and crush the Garlic if using. Place them on a frying pan with a little Rapeseed Oil to render them a little.

    Put a deep Saucepan, large Cooking Pot on the stove then fill it with the Veg Stock. Put it to a simmer.

    Peel the Potatoes and dice them then add them to the cooking pot.

    Peel and grate the Ginger before putting it to the Pot.

    Add the Red Onions and Garlic to the mix.

    Then the roasted Butternut Squash cubes should be ready to join the rest of the party in the cooking pot. Add a good pinch of Paprika.

    When your pot is on a low simmer prepare your Oranges. Juice them up. Retain the seeds to grow a citrus tree if you want, it worked for me (However it was with Lemons and Mandarins in my case). Put the Orange Juice into the Soup. This is the Zing to sing.

    After giving a good stir to the Soup and let it to simmer, whisk the Mascarpone Cheese before adding it to the soup but leave a little behind for decoration.

    Speaking of decoration but also adding flavours a fair few could be put in but with some caution.

    If you like it spicy you can prepare/sauté a little diced Chorizo along with some sliced Chilli.

    Chop some Chives.

    Blitz your Soup until smooth, in a mixer or with a handheld mixer.

    It will be ready to serve after another 5 minutes of gentle simmer in the pan.

    Decorate the Soup bowls the way you want: Chives, Chorizo, Chilli Oil, Chilli and/or Chilli Seeds. The choice is yours but a good dollop of Mascarpone, and a good crack at the Black Peppercon can just do the trick.

    However a good Bread on the side is always nice to dip in and have. For this Soup I will recommend a Fougasse. 

     

     

     

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