Butternut Soup with bread

Best Butternut And Orange Soup Recipe With Pull Apart Bread

Winter has certainly set in which has made me long for one of my favourite meals and with the kids on school holiday and lockdown I thought why not share my favourite winter meal with you! The is the best butternut and orange soup recipe I’ve ever tried – the soup is super quick and easy to make, and while the pull apart bread must be started early to leave enough time for it to rise it is not hard at all to make and once you have tried it you will never have soup without this pull apart bread ever again.

Best Butternut and Orange Soup with Pull Apart Bread

Best Butternut and Orange Soup Recipe

Ingredients:

  • 3 tablespoons of butter
  • 2 onions chopped
  • 2 cups diced butternut
  • 1 granny smith apple chopped
  • 3 tablespoons of flour
  • 1 – 2 tablespoons of curry powder
  • pinch of nutmeg
  • 3 cups of chicken stock
  • 1 ½ cups of milk
  • rind and juice of 1 orange
  • salt and pepper to taste
  • pinch of sugar
  • chopped parsley
  • dollop of cream

Method:

  • Saute the onions in butter until soft
  • Add the butternut and saute for about 3 minutes
  • Add the flour, curry powder and nutmeg, stir to combine
  • Add the chicken stock, chopped apple, milk, orange juice and orange rind
  • Simmer for 15 – 20 minutes until the butternut is soft
  • Blend and add salt, pepper and sugar
  • Serve with chopped parsley and cream

The pull apart bread is a must have with this recipe – I got this recipe from Grace Stevens and I’ve already shared her video in this blog post as well as shared this recipe in my braai salads and sides post, because it makes a brilliant braai side too!

Pull Apart Bread

Ingredients:

  • 4 cups of flour
  • 2 teaspoons of salt
  • ½ cup of butter (soft)
  • 375ml milk
  • 10g instant yeast
  • 1 egg

Method:

  • Add the flour, salt and butter into a bowl
  • Pour the milk into a jug, add in the yeast and egg and mix it well
  • Add the milk mixture into the bowl of dry ingredients and mix together until it is just mixed
  • Turn out the dough onto your work surface and knead it for a few minutes until it is silky and smooth
  • Put the dough back into the bowl and cover it with cling wrap, leave it for about 45 minutes until it has doubled in size
  • Turn it out onto your work surface and play with it a bit, then form it into 16 balls of equal size on your baking tray
  • Paint the balls with milk and add your toppings – I cover half with grated cheese and the other half with sesame seeds
  • Cover your dough with a dishcloth and leave it for another 30 minutes so it can rise again
  • Bake at 180ºC for 12 – 15 minutes until golden brown

This is one of my favourite soup recipes, along with this creamy mushroom soup.

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