Honey-roasted butternut squash and sweet potato soup

A rich and tasty soup- perfect for feeling cosy on a chilly autumn day!

I created this recipe for Devon Life magazine , I love squash soups, especially in autumn, it really feels like ‘comfort food’. I think that roasting the squash and sweet potato in a bit of honey gives it such a rich flavour. 

I tend to always have a butternut squash and some sweet potatoes in the cupboard as they keep so well- this makes it the perfect lunch to whip up when I haven’t had the chance to get to the shops!

 

 

My Recipe

Serves: 4
Syns: 0.5 per portion (honey)
Healthy Extra:

Ingredients

  • 1 medium-sized butternut squash, skin cut away, deseeded and cut into chunks
  • 3 sweet potatoes, peeled and cut into chunks
  • 1 tbsp honey, dissolved into 2 tbsp boiling water
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1 litre vegetable stock (I prefer Marigold swiss vegetable bouillon)
  • salt and freshly ground pepper
  • Low calorie cooking spray or spray oil
  • Coriander to garnish

Method

  1. Pre-heat oven to 180°C
  2. In a large bowl, stir the honey mixture through the butternut squash and potato chunks until they are all coated
  3. Spray a baking tray with oil or cooking spray, spread out the butternut squash and sweet potato chunks, and spray them with oil or cooking spray
  4. Roast for 30-35 minutes until cooked through and slightly golden
  5. In the meantime, in a large pan, use spray oil or cooking spray to fry the onion until soft (7-8 minutes), and the garlic, and cook for a further 2 minutes. Stir in the cinnamon and ginger. Fry for another minute, and then add the hot vegetable stock.
  6. When the squash and potato are roasted, add them to the pan of stock and bring to the boil. Season to taste, and then blend well with a stick blender or in a food processor.
  7. Serve sprinkled with fresh coriander, and if you like a bit of a kick, add a little chilli sauce (I use Sriracha)

Additional Info

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