Honey-roasted butternut squash and sweet potato soup
BY:
Pip
PUBLISHED:
UPDATED:
A rich and tasty soup- perfect for feeling cosy on a chilly autumn day!
10 mins
40 mins
301 kcals
serves 6
HONEY-ROASTED BUTTERNUT SQUASH AND SWEET POTATO
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!
Honey-roasted butternut squash and sweet potato soup
- Total Time: 50 minutes
- Yield: 4 1x
Description
A rich and tasty soup- perfect for feeling cosy on a chilly autumn day!
Syns: 0.5 per portion
Ingredients
Scale
- 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
Instructions
- Pre-heat oven to 180°C
- In a large bowl, stir the honey mixture through the butternut squash and potato chunks until they are all coated
- 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
- Roast for 30-35 minutes until cooked through and slightly golden
- 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.
- 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.
- Serve sprinkled with fresh coriander, and if you like a bit of a kick, add a little chilli sauce (I use Sriracha)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
