WHAT’S COOKING: Roast butternut soup with roasted garlic, spices and orange zest
Here’s an update of my roasted butternut soup, as cooked by a group of stalwart cooks at the Karoo Art Hotel in Barrydale this weekend. We cooked by day and gathered to tuck in at night. Everybody played a role.
Butternut soup with roasted garlic, spices, and orange zest was the star dish at the Karoo Art Hotel in Barrydale. The recipe involved roasting butternuts, garlic, onions, and spices for up to an hour before making the soup. The process included caramelizing the butternuts with a cinnamon stick, cardamom pods, star anise, and onion before blending them into a flavorful soup.
Fresh orange juice and zest added an extra layer of taste. Toasted pumpkin seeds were also sprinkled on top. The soup was garnished with chopped coriander and strips of zested orange.
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