Recipe: Ruth Pretty’s Roasted Butternut & Orange Soup with Creamy Feta
Ordinary pumpkin can be substituted for butternut in this soup, depending on availability.
Words: Ruth Pretty Photos: Carolyn Robertson
Makes: 2 litres, serves 6–8
750g peeled and deseeded butternut (about 1kg), cut into 1–1.5cm pieces
75ml olive oil
1 teaspoon flaky salt
4 large oranges, skin and pith removed, each cut into 8 wedges
1 small onion, finely diced
2 cloves garlic, finely diced
1 litre chicken or vegetable stock (or water), heated
freshly ground black pepper
150g creamy feta cheese, chopped and crumbled
2 tablespoons chopped parsley leaves
Heat the oven to 180°C. Grease a large baking tray and line it with baking paper. Arrange the butternut on the tray. Drizzle with half of the oil and sprinkle with salt. Toss together, then make sure the butternut is evenly spread.
Roast for 20 minutes, then add the orange wedges. Drizzle with some of the remaining oil and return the tray to the oven for another 20 minutes, or until the butternut is soft and browned, and the oranges are slightly browned on their edges. Set aside.
Set a small, heavy-based frying pan over low heat and add the remaining oil. When it’s hot, add onion and cook for 2 minutes, stirring often, until the onion is soft but not browned. Add the garlic and cook for 20–30 seconds, stirring until it is soft. Scatter on top of the butternut and oranges. Heat the stock or water until hot.
Working in batches, place butternut mixture and the hot stock into a blender or food processor and blend until smooth, then pour into a large pot. Set the pot over low/medium heat and bring the soup to a boil. Add freshly ground black pepper and salt to taste. Pour into warmed bowls. Top each one with a tablespoon of crumbled feta and a little parsley. Serve immediately.
Cook’s tip: To peel oranges, use a small, serrated and flexible knife to remove the skin from the top and base. Sit the orange on a flat end, then remove skin and pith together by cutting strips from top to bottom.