Honey roasted butternut and orange soup

Recipe from: 21 April 2010
roasted butternut soup

Ingredients 15
Servings 6
Time 20 mins

Ingredients

  • 3
    Butternut, Peeled and chopped (keep the seeds aside for roasting)
  • 2
    Sweet Potatoes, Peeled and Chopped
  • 3
    Carrots, Peeled and Chopped
  • 3
    Tbs
    Honey
  • 2
    Tbs
    Oil
  • 3
    Tbs
    Butter
  • 1
    cup
    Leeks, Chopped
  • 2
    cloves
    Garlic, chopped
  • 2
    Tbs
    Fresh Sage, Chopped
  • 1
    cup
    Orange Juice
  • 1
    l
    Chicken/Vegetable Stock
  • 1
    cup
    Milk
  • 1/2
    cup
    Cream
  • pinch
    Nutmeg
  • Salt to taste
 

Method

40 mins
 
Place the Butternut, Carrots and Sweet Potato on a baking tray and drizzle the oil and honey over.

Place in a 220°C oven and Roast until soft and Caramelised.

In a large pot, melt the butter and add the leeks and garlic.

Cook until soft then add the vegetables and sage.

Allow to fry for 5 minutes and add the Orange juice and Stock.

Cook for 20 minutes and blend with a hand blender/food processor.

Add the milk, cream and seasoning and allow to come back up to a boil and heat through.

Serve with Cheesy Bruschetta.

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