Dinner

Roasted Squash & Orange Soup

Roasted butternut squash is one of our favourite veggies and in our opinion makes the best soup. To take things up a notch, we’ve combined it with some zesty fresh orange and peppery cumin. This flavour combo is amazing and will get you through any dull cold day.

The amazing orange colour of butternut squash is due to carotenoids. These plant pigments are powerful antioxidants that can help prevent cancer and heart disease and strengthen the immune system. Surprisingly, squash is actually a good source of omega-3 fatty acids. This is one type of fat that most people need to include more in their diet. These fatty acids have anti-inflammatory benefits, and have been shown to help with things like rheumatoid arthritis. Cumin is incredible for helping relieve a wide range of digestives issues. So the next time you’re suffering from gas or bloating add a little bit to your roasted veggies. It’s also helps support your immune system. So this is the perfect immune boosting soup to help you fight off any colds & flus.

Ingredients:
  • 1 large butternut squash
  • 1 red onion
  • 3 cloves of garlic
  • 2 TBSP olive oil
  • 1 tsp cumin
  • Salt & pepper to taste
  • 750ml vegetable stock
  • Juice of ½ orange
  • 2 TBSP greek yoghurt (optional)
  • Handful roasted flaked almonds, sesame seeds and pumpkin seeds (optional)
Instructions:
  • Preheat the oven to 200°C.
  • Remove the skin from the butternut squash and chop into large cubes.
  • Roughly chop the onion into large chunks.
  • Place the squash, onion and garlic cloves (whole with the skin still on) on a baking tray.
  • Drizzle the vegetables with the olive olive oil.
  • Next sprinkle the vegetables with the cumin, salt and pepper.
  • Toss the vegetables and place the tray in the oven for ~25-30 minutes.
  • Add the roasted vegetables to a large pot and cover with stock – you’ll need to remove the skin on the garlic cloves now. You can use more or less stock depending on the consistency you want.
  • Bring to the boil and then cover the soup with a lid. Reduce the heat and leave it to simmer for 10 minutes.
  • Then squeeze in the orange juice.
  • Using a hand blender, blitz the soup until smooth.
  • To serve, mix in some greek yoghurt and top with the roasted nuts/seeds.