2 min read /

Servings: 6 / Prep Time: 15min/ Cook Time: 45mins


  • 2 onions, chopped
  • 2 cups (700g) butternut, peeled and diced
  • 1 apple, peeled and diced
  • 1 tbsp (5ml) vegetable spice
  • 3 tbsp (45ml) olive oil
  • 3 tbsp (45ml) flour
  • 2 tsp (10ml) curry powder
  • 1 tsp (5ml) ground cumin
  • 1 tsp (5ml) seasoned sea salt
  • ¼ tsp (1¼ml) freshly grated nutmeg
  • 4 cups (1 litre) water
  • Grated zest and juice of orange
  • ½ cup (125 ml) fresh cream
  • Butternut crisps, to garnish
  • Orange zest, to garnish



  • Pre-heat the oven to 200ºC
  • Toss the onion, butternut and apple with the vegetable spice and olive oil. Spread out in a single layer on a baking sheet. Bake for 30 minutes Remove from the oven and stir in the flour, curry powder, cumin, seasoned sea salt and nutmeg, blending them with the vegetables.
  • In a large saucepan, bring the water to the boil. Add orange zest and juice and roasted vegetables. Simmer slowly for 10minutes. Blend the soup with a hand-held blender or in a food processor. Add the cream and check seasoning
  • To serve, scoop the soup into bowls and garnish with butternut crisps and orange zest.


To make butternut crisps, use a potato peeler to shave off long strips of butternut. Deep-fry until crisp using olive oil and drain on paper towel.