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Roasted Butternut Squash, Sweet Potato and Carrot Soup

Roasted Butternut Squash, Sweet Potato and Carrot Soup

This is a wonderfully unctuous and flavour packed soup to curl up on the sofa with. You should have plenty left over that can be frozen and reheated another time, so it’s also a great cheap meal for when you’re counting the pennies.

 

Ingredients

1 Butternut Squash – peeled and chopped into roughly 1inch squared pieces

500g Carrots – peeled and chopped into roughly 1inch squared pieces

500g Sweet Potato – Peeled and chopped into roughly 1inch squared pieces

Tablespoon of Fresh Thyme – removed from the stalks

1 large onion – peeled and diced

8 cloves of Garlic – peeled and halved (remove the green center stalk if there is one)

1.5 litres Chicken Stock – homemade is preferable

Sea Salt

Pepper

Olive Oil

 

Method

Heat the oven to 180°C fan.

On a baking tray put the butternut squash, the sweet potatoes, thyme and half the garlic. sprinkle over salt and pepper, drizzle with olive oil and toss the ingredients together so that the squash and sweet potatoes are evenly covered and distributed across the tray. Cook in the oven for 30-40mins, or until cooked through and soft in the center.

Meanwhile in a large saucepan or better yet large cast iron casserole/dutch oven pot, sweat the onion, carrot and remaining garlic and seasoning in olive oil till soft on a low heat.

Once the veg in the oven is cooked add it to the onion and carrots. Pour on enough boiling stock to just cover all the veg.

Simmer gently till the carrots are cooked through.

Take off the heat and blend till silky smooth with a wand blender and server. If you fancy adding a grating of fresh finger do so, it adds a nice heat to the dish.

 

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