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 INGREDIENTS 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 … Continue reading Recipe: Ruth Pretty’s Roasted Butternut & Orange Soup with Creamy Feta