Recipe: Roasted Squash and Sweet Potato Soup

Every Autumn it’s the same, I get insanely excited about pumpkins and squashes being in season. They are the sweetest, nuttiest, most delicious vegetable on the planet. I love them. They are the best. And I make no apologies for making loads of yummy recipes with these delightful veggies. By roasting the squash and sweet potato you bring out the extra sweetness to make this soup utterly divine and it’s the ultimate comfort food as the chillier weather draws in.

Soup is waaaaay better for you nutrition-wise if you make you own. Those tin varieties might be super convenient but they are packed full of sugar, salt and preservatives. Make your own soup and your health will be thanking you throughout the winter.

Plus, it’s actually pretty easy to make your own soup. It doesn’t take very long at all and is kind of therapeutic.

I made this soup whilst I was giving the kitchen a good declutter and clean. I chopped up the squash and sweet potato to bung in the oven for 40 minutes whilst I pottered around the kitchen cleaning. And then it takes no more than 20 minutes or so for the soup bit. So easy it hurts!

I like to make up big batches of soup at a time so I have plenty of delicious and nutritious lunches on hand in the fridge/freezer. Because I’ve been told I shouldn’t just eat pb on toast every day …

This recipe is a basic batch of 4 servings but totally double up for extra premade lunches.

Roasted Squash and Sweet Potato Soup

Roasted Butternut Squash and Sweet Potato Soup (serves 4)

  • 1 medium butternut squash, seeds scooped out and roughly chopped into chunks
  • 4 sweet potatoes, peeled and roughly chopped 1inch thick slices
  • 1 tbsp (a good drizzle) vegetable oil
  • pinch of salt
  • 1 small onion, finely sliced
  • 3 garlic cloves, crushed
  • 1/4 – 1/2tsp dried chilli flakes
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1litre hot stock (preferably vegetable but chicken is also fine)
  • 2 tsp runny honey (optional)
  • 1/2 tbsp worcestershire sauce/ henderson’s relish (optional)
  1. preheat the oven to 200C (fan) and line two baking trays with foil.
  2. spread the butternut squash and sweet potato over the trays making sure they are not too packed together. drizzle with oil and sprinkle with salt. roast in the oven for 30-40 minutes or until the edges start to turn brown. turn off the heat and allow to cool for 10 minutes.
  3. peel the skin off the butternut squash and set aside.
  4. in a large saucepan heat the oil over a medium heat and fry the onions with a little bit more salt until they are soft.
  5. add the garlic and spices and stir for another minute.
  6. chuck in the squash and sweet potato. stir to soften.
  7. pour over the hot stock and allow the mixture to simmer for 5 minutes on a low heat.
  8. turn off the heat and using a hand-held whizzer blitz the soup carefully until smooth.
  9. taste the soup and add honey and worcestershire sauce if needed.

Serve with a small dollop of onion jam for some extra tastiness.



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