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Butternut and Orange Super-Soup

Butternut and Orange Super-Soup

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Enjoy the comforting goodness of butternut soup with an unexpected orange twist.

Preparation time


1 butternut squash peeled and cubed
1 onion roughly chopped
1 red pepper chopped
2 garlic cloves unpeeled
30 ml olive oil
1 tbsp Robertsons cinnamon
Robertsons Atlantic Sea Salt to taste
Robertsons Black Pepper to taste
325 ml vegetable stock
250 ml coconut cream
1 orange zested and juiced
sprig of fresh thyme leaves stripped
extra coconut cream to garnish
handful chopped fresh parsley to garnish
toasted sliced seeded bread to serve

Preparation method

Preheat the oven to 180 degrees Celsius.
Spread out the butternut, onion, red pepper and garlic cloves in a large roasting tray. Drizzle with olive oil, Robertsons Cinnamon and toss well to coat.
Season with Robertsons salt and pepper and roast at 180 degrees Celsius for 25-30 minutes, or until the vegetables are tender.
Peel the garlic cloves, then add all the roasted vegetables to a large pot along with the vegetable stock, coconut cream, orange zest and juice, and fresh thyme.
Simmer for 5-10 minutes.
Switch off the heat and stir through the Robertsons Pure Maca Powder.
Blend with a handheld blender until smooth.
Pour into mugs and top with a drizzle of extra coconut cream and a scattering of parsley.
Serve hot with toasted, buttered seed bread.


  • Vegetarian

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