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This diabetes recipe has a wonderful combination of
flavor. Do not boil the soup after adding the orange juice.
Butternut Orange Soup (Serves
4-6)
Ingredients
- 1 onion, chopped
- 2 tbsp olive oil
- 1 - 2 butternut squashes,
weighing about 900 g, peeled and diced
- grated rind and juice of 2
oranges
- 1.5 liter vegetable stock
- freshly ground black pepper
- 2 bay leaves
- freshly grated nutmeg
To Garnish
- 2 tbsp freshly chopped parsley
Preparation
- Cook the onion in the oil until softened but not browned,
then add the prepared squash and cook slowly for 5 minutes,
stirring occasionally. Stir in the grated orange rind then
add the broth, bay leaves and seasonings. Bring the soup
to the boil, then cover and simmer for 40 minutes, until the
squash is tender and cooked through.
- Allow the soup to cool slightly, remove the bay leaves, then
purée in a blender or food
processor until smooth. Rinse the pan and return the soup
to it, adding the orange juice. Reheat the soup slowly -
do not let it boil - then season to taste. Add the freshly
chopped parsley just before serving.
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