Butternut and Orange Super-Soup

Prep 10 mins Cook 40 mins Serves 4


  • 1 butternut, peeled and cubed
  • 1 onion, roughly chopped
  • 1 red pepper, chopped
  • 2 garlic cloves, unpeeled
  • 2 Tbsp (30 ml) olive oil
  • Robertsons Atlantic Sea Salt, to taste
  • Robertsons Black Pepper, to taste
  • 1½ cups (325 ml) vegetable stock
  • 1 cup (250 ml) coconut cream
  • the zest and juice of 1 orange
  • a sprig of fresh thyme, leaves stripped
  • 10ml Robertsons Pure Maca Powder
  • extra coconut cream, to garnish
  • chopped fresh parsley, to garnish
  • toasted seed bread, to serve


  1. Preheat the oven to 180 °C.
  2. Spread out the butternut, onion, red pepper and garlic cloves in a large roasting tray. Drizzle with olive oil and toss well to coat.
  3. Season to taste with salt and pepper and roast at 180 °C 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.