Butternut and Orange Super-Soup

Butternut and Orange Super-Soup

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

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Prep Time: 10

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Cook Time: 40

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Serves: 4

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Difficulty: intermediate

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  • 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


  1. Preheat the oven to 180 degrees Celsius.

  2. 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.

  3. Season with Robertsons salt and pepper and roast at 180 degrees Celsius for 25-30 minutes, or until the vegetables are tender.

  4. 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.

  5. Simmer for 5-10 minutes.

  6. Switch off the heat and stir through the Robertsons Pure Maca Powder.

  7. Blend with a handheld blender until smooth.

  8. Pour into mugs and top with a drizzle of extra coconut cream and a scattering of parsley.

  9. Serve hot with toasted, buttered seed bread.