This time of year is citrus time and lemons, oranges, naartjies, grapefruit, etc is available in abundance!
When Inspiration published her challenge to use oranges and honey in a traditional savoury dish I considered tweaking this Pork roast with orange or Lamb chops with orange and cranberry jus to include honey!
The next day whilst I was looking for something to cook for meatless Monday VG said I should make Butternut soup! I could not believe it, because she does not eat any pumpkin or squash! Upon me asking she told me that they get Butternut soup at Res and it is not as bad, as the rest of the food. She also said that she can remember the butternut soup that I used to make at the coffee shop and how popular it was amongst customers. The only problem was that I could not remember the recipe of the butternut soup that I made at the coffee shop.
So with the ingredient challenge containing orange and honey in mind and after scrunching around, I decided to make this spicy butternut and orange soup, which is perfect for meatless Mondays:
60ml olive oil
2 leeks, sliced
30ml medium curry powder
10ml cumin powder
15ml coriander powder
5ml fresh ginger
1 large cinnamon stick
2kg cubed butternut
3l vegetable stock
juice and grated skin of 3 large oranges
salt and freshly grounded black pepper
Pre-heat the oven to 180ºC.
Place the olive oil into a large roasting tin and place into the oven to heat.
Once hot, place the leeks, curry, cumin, coriander, ginger, turmeric and cinnamon stick in the oil and mix.
Add the butternut and mix through; making sure that the butternut is covered with the spice mixture.
Roast in the oven for 30 minutes.
Remove the butternut mixture from the oven and transfer to a large pot.
Add the stock, orange juice and peel and honey.
Season with salt and pepper, cook for 20 minutes and remove from the heat to cool down a bit.
Process in a food processor and return to the pot.
Add the cream, heat through and serve sprinkled with some chives and crusty bread.