Butternut Squash and Sweet Potato Soup: Easy Comfort in a Bowl
Enjoy a warm bowl of Butternut Squash and Sweet Potato Soup, the perfect comfort food.
Equipment
- Oven
- roasting tin
- large saucepan
- hand blender
Ingredients
- 500 g Sweet Potatoes, peeled and chopped
- 1 Butternut Squash, cut into chunks
- 1 Large Red or brown Onion, peeled and quartered
- 1-2 cloves garlic, unpeeled
- Fresh Thyme leaves stripped A few sprigs
- 2 tablespoons Olive Oil
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Cinnamon
- 1.5-2 litres Vegetable (or chicken) Stock
- Salt and Freshly Ground Black Pepper
Instructions
- Preheat the oven to 200C/180Fan/400F.
- Place the sweet potatoes, butternut squash, red onion, thyme and garlic in a roasting tin. Drizzle with olive oil and sprinkle with nutmeg, cinnamon, salt and pepper. Roast for about 45 minutes to 1 hour or until the vegetables are soft, caramelised and slightly charred.
- Allow to cool slightly, slip the garlic out of its skins, transfer the roasted vegetables to a large saucepan and add half the vegetable stock. Blitz the soup until smooth. Add the rest of the stock and blitz again.
- Taste the soup, adjust seasoning, then heat gently for 5-10 minutes. Serve with a swirl of double cream or croutons if desired.
Notes
If fresh herbs aren't available, you can use dried herbs. The soup can be made without herbs if necessary. It can be roasted in advance and kept in the fridge for up to two days. For a spicy kick, add chilli flakes. The cooked soup will keep in an airtight container for up to four days, and may need water or stock added when reheating.
Nutrition
Serving: 1bowlCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 35mgCalcium: 5mgIron: 10mg
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