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Honey, Orange, Curry and Squash Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This is one of, if not my favourite fast vegan soups to make. The curry powder has fantastic potential benefits. You can also use turmeric, fenugreek, mustard seeds, coriander, cinnamon and ginger. Great to beat away colds.

Also, you can switch ingredients if you do not like them. Just keep the same simple cooking approach. Some people do not like honey, just omit it.

Servings: 4
Author: Stephen
Ingredients
  • 2 1/2 L Water (vegetable stock optional)
  • 2 TBSP Honey
  • 2 Buttenut squash (You can use 1 small pumpkin or 6 Sweet potatoes instead too)
  • 1 TBSP Medium curry powder
  • 1 Orange
  • Sea Salt/ Craked black pepper
Method

  1. Place your water/stock into a large pot to heat at a medium temperature while you prep your ingredients. Let simmer.

  2. Peel, deseed, roughly chop the squash and add to pot (optional: wash seeds, dry, toss in cayenne and salt, roast for 7 minutes. Great snack or add to soup when serving)

  3. Grate the orange skin and add to the pot along with the spices. Juice the orange and hold it back. (Eat the damn flesh of it too, no waste)

  4. Leave simmering. Check with the back of a spoon when the squash is cooked, add honey and orange juice.

  5. If the squash is nice and soft, remove from the heat, add to blender or use hand blender.  Add the juice of the orange (If too thick, thin with a little water/stock)

  6. Season with sea salt and black pepper until you are smiling with joy at the flavor.

  7. Serve with a little sprinkled cinnamon and toasted seeds.
Recipe Notes

Prepare for the winter. Yes, I have the fear big time. This will be an emotional human toughness test.

And tell me all about soups you love in the comment box.

Enjoy!