Orange and butternut soup

(Serves 6)

  • 50 ml olive oil
  • 1 onion, finely chopped
  • 1 kg butternut, sliced
  • 300 ml vegetable stock
  • 2 strips of orange rind
  • 500 ml orange juice
  • Salt and freshly ground black pepper to taste

Heat olive oil in a pot. Sauté onion until soft and translucent. Add butternut and cook for 5 minutes. Add stock and  orange rind and simmer for about 30 minutes or until butternut is soft. Remove from heat and add orange juice. Let cool a little before processing the soup in a food processor until smooth. Season with salt and black pepper. Heat up before serving.

To drink: Danie de Wet Limestone Hill Chardonnay