The kitchen is one of the places where “ginger” and “orange” mean two completely different things – but even though they’re different, they are practically made for each other.
Winter is hitting cold and hard at the moment, so my list of soups to make is pretty substantial. Soups are great for me at the moment as well, because I can spend my Sunday with my 5l pot and just go vegetable-crazy. By the end of it, I’ll have a fridge and freezer full of portioned soups, and all I need to do is warm them up with a slice of toasty, crusty, rustic bread. YES. PLEASE.
I bought a 2.4kg butternut for this, and wasn’t expecting such a hefty fella so I had to adjust my shopping cart for the other ingredients accordingly!
The great thing about this, of course, is that it’s flu-busting at the same time. So as far as winter soups go, it’s a keeper. Vitamin C from the orange, all the antioxidants and healing properties from the ginger, and the vitamin A, C, and B-complex from the butternut. Oh, and it tastes heavenly, so…
Yeah, honestly there isn’t much more to say, and I don’t want to keep you from trying this any longer… Go forth and enjoy!
Orange winter soup: Butternut, ginger & orange
2.4kg of butternut, boiled
1 medium orange (all the juice, and 1 tbsp of rind)
2 pieces of ginger
1 medium onion
1 tsp nutmeg
1 tbsp cinnamon
1 can coconut milk
Salt and pepper
Coriander to garnish
- With your ingredients all prepped, you’re basically just going to blend it all together until it’s smooth.
- Put it all into a big pot and bring to a simmer. Keep on the heat for 20 minutes so that all the flavours can blend nicely, and give it a quick taste to check.
- Add more salt, pepper or cinnamon as needed, and serve hot with some hearty, crusty bread on the side!