Roasted butternut and chilli soup

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 17
Servings 4
Time

Ingredients

  • 1
    kg
    butternut, peeled and cut into chunks
  • 1
    onion, peeled and quartered
  • 15
    ml
    olive oil
  • 5
    ml
    dried chilli flakes
  • 1
    cinnamon stick
  • 2
    whole cloves garlic, peeled
  • 1
    x 5 cm piece ginger, peeled and grated
  • 5
    ml
    brown sugar
  • 125
    ml
    water
  • 1
    orange
  • 1.50
    Litres
    hot chicken stock
  • salt and milled pepper
  • CORIANDER DRIZZLE
  • 125
    ml
    coriander
  • 1
    green chilli, deseeded
  • salt and olive oil as needed
  • 30
    ml
    Nigella (onion) seeds (optional)
 

Method

 
Preheat oven to 200 °C.
Toss butternut and onion with olive oil, chilli flakes, cinnamon stick, garlic, ginger, sugar and water.
Halve or quarter orange, squeeze juice over butternut and toss in orange shells.
Mix all the ingredients together and place in a roasting pan.
Roast for 20 to 30 minutes, until butternut is soft and onions caramelised.
Blend with stock and season well.
To make drizzle: whiz coriander, chilli and olive oil to achieve a pouring consistency. Season.
Drizzle over soup and sprinkle with Nigella seeds.
Nutrition per portion
Energy: 984 kJ; Carbohydrate: 23 g; Protein: 5 g; Fat: 12g.
 

Read more on: soup  |  roast
 

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