Roasted Butternut Squash and Sweet Potato Soup.
1 tablespoon olive oil
1 Medium butternut squash
1 medium Onion
1 large sweet potato (about half the size of your squash)
1 tsp ground cinnamon
1/2 tsp grated nutmeg
2 pints (approx) vegetable stock
1-2 drops worchester sauce
Lemon juice to taste
salt &pepper to taste
preheat your oven to gas mark 6 or the equivalent
start by chopping your butternut squash in half. scoop out the seeds then chop into inch square (ish) pieces -keep skin ON!
Cut the sweet potato with skin on to the same sized chunks.
Peel onion and cut into inch chunks.
fling it all into a roasting pan / onto a baking tray with a bit of a lip and drizzle the olive oil over. sprinkle the cinnamon and nutmeg over veggies and fling into the oven for around 1 1/2 hours (til tender)
When your veggies are tender fling them into a blender and blend with i pint of veg stock ’til smooth. If you’ve got a stick blender like me, just bang your veggies into a bowl with the stock and blend.
Use some of the other stock to clean out blender cup or just add as you go along with your stick blender until you’ve got the consistency you like. Add more water if you use all your stock and it’s still too thick for your liking.
now add your drops of worchester sauce (if desired) and lemon, salt and pepper to taste. Without the salt and lemon the soup is very sweet, so you just want to flavour it until the sweetness balances out with the savoury.
Now eat it. you can swirl a bit of natural yoghurt in it if you like, I enjoyed mine just as it was. Mmmm lovely.
And you know, it doesn’t taste like ‘health’ food. It’s gorgeous. It makes enough for about 4 big bowls of soup or 6-8 smaller, starter sized bowls depending how generous you are with it.