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Butternut Squash And Sweet Potato Soup Recipe Jamie Oliver

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Sweet Potato & Butternut Squash Soup. Smooth, velvety and so full of flavor. This comforting
Sweet Potato & Butternut Squash Soup. Smooth, velvety and so full of flavor. This comforting from www.lemoinefamilykitchen.com

Description

This hearty soup is perfect for a chilly evening. The combination of butternut squash and sweet potato creates a creamy and delicious soup that is sure to warm you up. This recipe from Jamie Oliver is easy to follow and uses simple ingredients.

Prep Time

15 minutes

Cook Time

1 hour

Ingredients

  • 1 butternut squash
  • 2 sweet potatoes
  • 2 onions
  • 2 cloves of garlic
  • 1 tablespoon of olive oil
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 1.2 litres of vegetable stock
  • Salt and pepper

Equipment

  • Baking tray
  • Large saucepan
  • Blender or food processor

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Cut the butternut squash and sweet potatoes into chunks and place them on a baking tray.
  3. Peel and chop the onions and garlic and add them to the tray.
  4. Drizzle with olive oil and sprinkle with cinnamon and nutmeg. Toss everything together so that the vegetables are coated in the spices.
  5. Roast in the oven for 45 minutes to 1 hour, or until the vegetables are soft and caramelized.
  6. Transfer the roasted vegetables to a large saucepan and add the vegetable stock.
  7. Bring to the boil and then reduce the heat and simmer for 10 minutes.
  8. Blend the soup until it is smooth and creamy.
  9. Season with salt and pepper to taste.
  10. Serve hot with crusty bread.

Notes

This soup can be made in advance and stored in the fridge for up to 3 days. It can also be frozen for up to 3 months.

Nutrition Info

  • Calories: 160
  • Protein: 3g
  • Carbohydrates: 36g
  • Fat: 2g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 510mg
  • Potassium: 980mg
  • Fiber: 6g
  • Sugar: 10g

Recipes FAQ

Can I use a different type of squash?

Yes, you can use any type of squash that you like. Kabocha, acorn, or delicata squash all work well in this recipe.

Can I use chicken stock instead of vegetable stock?

Yes, you can use chicken stock if you prefer. Just be aware that it will change the flavor of the soup slightly.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Simply roast the vegetables first and then transfer them to the slow cooker with the stock. Cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Tips

  • Make sure to toss the vegetables well in the spices so that they are evenly coated.
  • If you don't have a blender or food processor, you can use an immersion blender to blend the soup right in the saucepan.
  • If the soup is too thick, you can add more stock or water to thin it out.
  • Garnish with a dollop of sour cream, some croutons, or some chopped fresh herbs.

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