Butternut Squash and Orange Soup
The orange and apple give this soup a lovely light and fruity taste. Try to keep the consistency fairly thin.
1 medium sized butternut squash – peeled, deseeded and cut into chunks
1 onion – roughly chopped
1 eating apple – peeled, cored and roughly chopped
25g butter or 2 tablespoons oil
1 level teaspoon ground cumin
1 level teaspoon plain flour
grated rind and juice of 1 large orange
Ground pepper and a little salt
- In a large pan, melt the butter and sauté squash, apple and onion over a medium heat for 5 -10 minutes.
- Add flour and cumin, mix well then stir in milk and stock and simmer for 30 minutes.
- Stir in grated rind and juice of the orange. Do not worry if it looks a little curdled.
- Pureé with a stick blender until smooth, taste, add pepper and a little salt if necessary.