Roasted Butternut Squash and Sweet Potato Soup
I first made this soup two autumns ago when I had a terrible cold and wanted something super easy, healthy and comforting. The fact that all the ingredients get roasted together in one big pan and then whizzed up means the only real effort on the makers part is a bit of cutting and peeling – the cutting is also minimal as I roast them in big chunks, so even if I am feeling weak with flu-like symptoms I can normally make this.
I actually made it as the starter for our wedding breakfast and it got some really lovely feedback from our guests; I then wrote and sent the recipe out to a few people who requested it along with their thank you cards!
This soup to me is comfort in a bowl. I big wooly hug on a February day.
As you will see, it is a garlic heavy soup and I personally use the whole bulb of roasted garlic as I absolutely love the flavour and think more is more when it comes to garlic, however, if you think it’s too much for you, you can obviously just use less and then use up the rest of your roasted bulb by making garlic bread or adding it to hummus – whatever works for you and your family.
Serves 4 generously.
Ingredients
- 2 medium sweet potatoes (approx 450g)
- Half a butternut squash (approx 450g)
- 1 large red onion
- 1 bulb of garlic
- 1.2 – 1.5 litres of vegetable stock stock
- Salt and pepper
Method
- Oil a big roasting dish and season generously with salt and pepper.
- Set your oven to 180C.
- Peel the butternut squash and sweet potatoes and cut them into generous chunks (I do around 1.5 – 2 inches)
- Peel the red onion and cut it into quarters.
- Place everything, including the garlic bulb, into the roasting dish. I cut the top off the garlic bulb and pour a little more oil over the top, this helps you to squeeze the cooked garlic out later.
- Pour a little more oil over the top of the garlic bulb and place the tray into the oven for 40 minutes, until everything is soft, roasted and smelling incredible.
- Take out the tray and scrape everything into a big pan before adding 1.2 litres of vegetable stock (the amount is actually a personal preference, I like my soup thick so this is how much I choose to use but if you want a thinner soup please do add more).
- Bring the soup to a boil, turn off the heat and whazz it all up. Check to see if it needs more seasoning and then it’s ready to serve.
I really hope you enjoy this soup as much as we do. It’s a bowl of pure comfort, especially if you have some old sourdough to dunk into it!
Livvy and Summer
