Create a little bit of Autumn in a bowl with this Butternut Squash & Sweet Potato Soup. Roast seasonal vegetables with garlic and cumin in this deliciously smooth, warming recipe.
Ingredients
1 medium butternut squash (approx 700g in weight) - peeled, deseeded and diced into approx 2cm chunks
2 medium sweet potatoes (approx 300g in weight) - peeled and cut into large chunks
1 medium red onion - peeled and cut into 6 wedges
1 garlic clove (unpeeled)
2 tbsp olive oil
1 tsp cumin seeds
Salt and pepper
1 litre vegetable stock
Directions
- Pre-heat the oven to 200C/180 Fan/Gas 6.
- Put the butternut squash, sweet potato, onion and garlic clove into a large roasting tin.
- Sprinkle over the cumin seeds. Season generously with salt and pepper.
- Pour over the oil, then give everything a good mix up to coat all the ingredients.
- Place the roasting tin in the oven. Roast for 20-25 mins, until the butternut squash is tender.
- Remove then peel the garlic clove.
- Transfer the ingredients of the roasting tin, plus the peeled garlic clove to a large pan.
- Add the stock, bring to the boil, simmer for 5 minutes.
- Remove from the heat then blitz until smooth.
Optional Extra Step:
To add a bit of extra flavour and texture to the Butternut Squash & Sweet Potato Soup, you can also roast the butternut squash seeds to sprinkle on top before serving:
- Place the seeds in a colander. Remove as much stringy flesh from the seeds as possible, then rinse them under cold water to remove any excess.
- Tip the seeds onto a clean tea towel or kitchen towel, and pat them dry.
- Once dry, transfer them onto a baking tray. Drizzle with a little olive oil and a sprinkling of salt before spreading out on the tray.
- Place on a low shelf in the oven at the same time as the vegetables. They won't need as long in the oven - usually around 15-20 minutes, and will benefit from a little shake half way through cooking. Remove the seeds once they've turned a lovely golden brown colour.
- The seeds will crisp up as they cool, ready to be sprinkled on the soup. They also make a tasty and healthy snack.
Notes
This Butternut Squash & Sweet Potato Soup can also be made using a Soup Maker. Simply transfer the ingredients at stage 7 then select the Smooth setting.
If you're carving pumpkins for the Halloween season, don't let all that delicious pumpkin flesh go to waste. Instead, substitute the butternut squash in this recipe for an equal quantity of pumpkin for a spooky twist on this tasty soup.
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