What is better than a delicious bowl of hearty soup, filled with the healthy goodness we need and the comfort we are craving in the cold, wet winter months?
Please enjoy Ruth Jordan’s recipe for roasted butternut squash and sweet potato soup. The depth of the flavour comes from the slow-roasting of the vegetables, skin and all.
1 large butternut squash
2 medium sweet potatoes
half an onion
1.5 litres of veg or chicken stock
harissa paste (optional)
juice of half a lemon
salt & pepper as required
Garnish: cream, yoghurt, seeds, croutons
Cut 1 large butternut squash in half and place with 2 medium sweet potatoes on an oiled baking tray and slow-roast in the oven at 150 degrees until soft (about an hour). For faster cooking you can cut them into chunks and turn them over halfway through.
In a large pan sweat 1 chopped leek and half an onion in a dash of oil.
Add the butternut squash and sweet potato and pour over 1 1/2 litres of veg or chicken stock.
Stir through 1 tsp harissa paste (optional).
Simmer for 30-45 mins, then blitz till smooth.
Add salt and pepper to taste then a squeeze of 1/2 lemon.
Garnish with a drizzle of cream or yoghurt, a sprinkle of seeds or croutons and serve with crusty warm buttered toast.