BUTTERNUT SOUP WITH GINGER & ORANGE

INGREDIENTS

• 1 large butternut, cut in half and pips removed

• 1 t olive oil

• salt and pepper to taste

• 2 cups chicken stock

• ¼ cup coconut milk

• ¼ cup fresh orange juice

• 1 t orange zest

• 1 t ground ginger

METHOD

Preheat the oven to 180°C. Rub the butternut with the olive oil and season it with salt and pepper. Place it cut side up on a baking tray and bake for about an hour until soft. Let it cool a bit and scrape the flesh out into a medium-sized saucepan. Add all the remaining ingredients and blend with your stick blender. Heat over medium heat, stirring continuously until warm. Serve immediately.