Butternut and orange soup Recipe

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In the Southern Hemisphere we are in winter so soup is a good warmer in the evenings ,here are some soups I found while browsing on the I africa site
What I like about this soup is that you can put it all together and be ready to serve in the time it takes to sip a glass or two of wine and the ingredients are so simple you can source it within minutes on a short pop-in at your local supermarket on your way home from work.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.44 view details
  • 1 large butter nut, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • Juice of two freshly squeezed oranges
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon finely grated ginger
  • 2 teaspoons clear honey
  • 600ml chicken or vegetable stock
  • ½ cup finely chopped fresh coriander leaf


  1. Heat the stock and add the butternut and sweet potato and simmer for 10 minutes then add the turmeric, ginger and curry powder and continue simmering until soft.
  2. Remove from heat, pour into a processor and blitz until creamy.
  3. Return the soup to the pot and heat through.
  4. Add the orange juice and the honey.
  5. Season to taste.
  6. Just before serving sprinkle with finely chopped coriander leaf.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 89g
Recipe makes 6 servings
Calories 177  
Calories from Fat 95 54%
Total Fat 10.52g 13%
Saturated Fat 2.96g 12%
Trans Fat 0.0g  
Cholesterol 51mg 17%
Sodium 62mg 3%
Potassium 306mg 9%
Total Carbs 6.83g 2%
Dietary Fiber 0.9g 3%
Sugars 2.79g 2%
Protein 13.54g 22%
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