Orange and Butternut Soup with Stilton Croutons and Chutney

A vibrant butternut squash and orange soup served with cheesy apricot Stilton croutons and a tangy homemade pepper chutney.

Vegetarian Soup Orange Butternut Squash Stilton

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

140.7g

per serving

140.7 g total

Fat

58.1g

per serving

58.1 g total

Protein

24.5g

per serving

24.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

CondimentsSauces

Red Wine Vinegar

Dairy

Butter

unsalted

drizzle

Single Cream

Apricot Stilton

Fruits

piece

Orange

zested

piece

Orange

juiced

GrainsCereals

slice

Bread

toasted

Liquids

400

Vegetable Stock

hot

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

tbsp

Mint

chopped

OilsFats

Olive Oil

Vegetables

150

Butternut Squash

cubed

piece

Red Pepper

sliced

piece

Banana Shallot

chopped

Method

Simmer the vegetable stock in a medium saucepan.

Melt butter in a frying pan and fry the butternut squash for one minute before adding to the stock.

Add orange juice and zest to the pan, return to a simmer, and season.

Blend the mixture in a liquidiser until it becomes a smooth puree.

Drizzle olive oil over toast and top with crumbled apricot Stilton to make croutons.

Heat a medium frying pan over medium heat for the chutney.

Cook red pepper, shallot, sugar, vinegar, and mint for four minutes until thick.

Pour soup into a bowl, drizzle with cream, and serve with topped croutons.