Orange-scented butternut soup

Recipe from: 6/30/1993 12:00:00 AM
Ingredients 12
Servings 5
Time

Ingredients

  • 45
    ml
    butter
  • 1
    large onion, chopped
  • 2
    medium potatoes, diced
  • 750
    g
    butternut, peeled, seeded and diced
  • 1
    orange, peel
  • 750
    ml
    chicken or vegetable stock
  • 65
    ml
    orange juice
  • pinch ground cinnamon
  • 125
    ml
    milk
  • 125
    ml
    cream
  • salt and milled black pepper
  • parsley and strips of orange peel to garnish
 

Method

 
Melt butter and sauté onion for about 1 minute. Add vegetables, orange peel, stock (made with 2 cubes) and orange juice and bring to boil. Reduce heat, cover and simmer for about 30 minutes, or until vegetables are soft. Sieve or purée soup. Return to saucepan, add cinnamon, milk, cream and seasoning. Slowly bring to boil, reduce heat and simmer until heated through, a few minutes. Add a swirl of cream to each dish, if desired, and decorate with parsley and orange peel. TOTAL KILOJOULE COUNT: 5 250 kJ (1 255 Cal). A portion: 1 050 kJ (250 Cal).
 

 

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