A spoonful of marmalade in your soup? That was a new one for me too! But Helen, our recipe developer, suggested adding our Tahiti Lime Marmalade to roasted butternut squash soup, and now I’m wondering why we hadn’t tried it sooner.
The squash goes lovely and sticky in the oven, with those slightly charred edges giving a lovely depth of flavour. Add smoked paprika, a little lime marmalade and blend it all together, and you’ve got a warming lunch for a chilly autumn day. Preferably with a big chunk of bread for wiping the bowl clean!
Why roast the butternut squash?
It’s worth this extra step, I promise. Roasting brings out the sweetness of the butternut squash and gives the soup a richer flavour. Let the edges catch a little before you take it out. There’s plenty of flavour in those golden bits!
You can use the air fryer too: cook at 180°C for 20–25 minutes, until tender and golden.
Our secret ingredient: Tahiti Lime Marmalade
We make our Tahiti Lime Marmalade with beautiful, fresh, zingy limes grown in South America. It’s wonderfully fragrant, and the sharp citrus is just lovely with the sweet roasted squash and smoky paprika.
Add two tablespoons to the roasting tray so it coats the squash as it cooks, then stir a little more through the soup at the end. You won’t end up with a bowl of sweet, marmaladey soup, just a lovely bit of lime that makes you want another spoonful.
If your marmalade usually only comes out at breakfast, this butternut squash soup recipe is a very good excuse to give it a lunchtime outing!
