Roast Butternut Squash & Sweet Potato Soup

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Using a large saucepan, gently fry the onions and garlic in the remaining oil for 5 minutes until the onions are translucent.
  • Peel and chop the sweet potatoes, add to the pan cover with water, season and simmer for 10-15 minutes.
  • 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).
  • Liquidise.
  • Return to the pan, add the butter to melt and adjust seasoning if required.
  • Optional: Add a little whole milk.
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