Roasted Butternut & Sweet Potato Soup

8

Vibrant and colourful, this delicious bowlful of goodness is wonderfully warming. Serve with plain yoghurt for a truly sweet and sour affair and our crusty sourdough on the side as well as croutons for a filling meal.

VEGETARIAN - GLUTEN FREE

Here's how you do it

1.       First peel and chop your butternut squash and sweet potato into chunks and roast, with a generous glug of olive oil, in the oven at 200 degrees for 40-60 minutes, turning every 15-20 minutes. You want them to just start to show signs of browning as this is when they roast to their sweetest.

2.       Next chop and fry your onion (and garlic if required) in the butter for 2 minutes on a high heat, then knock the eat down to low and sprinkle in the smoked paprika and cook until the onions are soft and nicely glazed. This is because you want to avoid burning the paprika as the taste becomes bitter.

3.       Now make your vegetable stock and pour it all into a large pan.

4.       Add your onions to the stock. If any paprika has stuck to the base of the frying pan from frying the onions, simply ladle out a large spoonful of stock and pop it in the frying over the residual heat for a moment, before scraping the base to gather all the flavour left behind and simply pour it back into the pan of stock.

5.       Now for your croutons. Chop up two slices of sourdough into small cubes and throw in the frying pan with a glug of olive oil. As the pan heats up, gently turn the cubes of bread, coating them in the oil. Fry them until they start to crispen up with a little bit of colour.

6.       Once your veg is beautifully roasted, pop it all into the pan of stock and onions and now use a submersion blender (cheap and cheerful, my most valued kitchen gadget) or pop it into a processor in batches, until blended relatively smoothly.

7.       Return to the heat once more to ensure it is all warmed through and serve in bowls with a dollop of yoghurt in the middle, cracked black pepper and the scrummy sourdough croutons. If there’s any left, of course.

Soups are perfect for making in big batches, ensuring a healthy lunch for a few days. And this one freezes exceptionally well. Our youngster is a bit of a soup fiend, so we even invested in a soup flask for school, providing a warming lunch on chilly days, along with a slice of crusty bread in a tea towel – which serves nicely as a serviette for messy little hands.

I have put the garlic as optional, because if you are taking this to work or school, you may not want the pungent odour of garlic lingering for that afternoon meeting or school presentation. You’re welcome. Got to think ahead!

And on a side note, our Tim’s Dairy Greek style natural yoghurt is really good for this as it is so deliciously thick and creamy, yet adds a punchy hit of sourness to the sweetness of this soup. And our sourdough, if you have not already tried it, goes beautifully with this dish, as again, it compliments the soup so well. This dish is also smart enough to serve as a starter, just dish up much smaller portions as it is filling, and we would not want your guests to miss out on the incredible main course you have been slaving away on.

And another side note. If you are a meatie, save the juice or cider left behind after slow cooking a gammon joint. There’s no need wasting it. Simply freeze it until you are ready to make soup and use that stock instead of the vegetable stock. Top it up with water if needs be.

Ingredients

  • Approx. 1kg butternut squash
  • Approx. 500g sweet potato
  • Extra virgin olive oil
  • One onion
  • Two cloves of garlic (optional)
  • Knob of butter
  • ½ tsp smoked paprika
  • 1.5 litres vegetable stock (I used 2 stock cubes/jellies)
  • Greek style natural yoghurt
  • Black pepper
  • Sourdough loaf (2 slices for croutons plus extra for on the side if required)

What’s in this recipe