Roast Butternut Squash & Sweet Potato Soup

As the weather turns cold, Saturday lunchtime soups hit the menu - with the leftovers being re-heated for work-day lunch flasks.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2  medium onions (roughly chopped)
• 2  garlic cloves (finely chopped)
• 2  lbs  butternut squash or 1  large  butternut squash or 2  small  butternut squash, skinned, seeded & chopped into 1 inch cubes
• 12  ounces sweet potatoes
• 6  ounces carrots (tops removed & chopped into 1 inch cubes)
• 4  tablespoons extra virgin olive oil
• 2  ounces unsalted butter
•  seasoning

Directions

1. Place the cubed squash and carrots in a large roasting tray, toss in half the oil and place in a pre-heated 200C (180C Fan) for 20 minutes (or until soft & lightly browned).
2. Using a large saucepan, gently fry the onions and garlic in the remaining oil for 5 minutes until the onions are translucent.
3. Peel and chop the sweet potatoes, add to the pan cover with water, season and simmer for 10-15 minutes.
4. Remove the roasting tray and add the contents to the pan (transfer some of the water from the pan to the roasting tray and heat for a few minutes to remove the oils etc from the tray and return to the pan).
5. Liquidise.
6. Return to the pan, add the butter to melt and adjust seasoning if required.
7. Optional: Add a little whole milk.