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Roasted Vegetable Soup

By alexandrareilly (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Roasted Butternut Squash and Sweet Potato Soup with a bit of a kick to keep you warm in the winter months.


  • 1 medium sized onion diced
  • 1 butternut squash peeled and cubed
  • 2 sweet potatoes peeled and cubed
  • (you want equal amounts of squash and potato)
  • 950ml of chicken or vegetable stock
  • garlic powder
  • chilli powder
  • curry powder
  • salt
  • pepper
  • natural yogurt/ sour cream
  • olive oil
  • butter


  • STEP 1
    Put the squash and sweet potato in a roasting tray with olive oil and seasoning (garlic, chilli, curry, salt, pepper) , put in the pre heated oven at 180 for 20-25 mins or until lightly browned
  • STEP 2
    Lightly fry the onions in butter, if you want you can add seasoning to the onions and remove from heat. Have the stock ready.
  • STEP 3
    When the sweet potato and squash is ready take out of oven and leave to cool slightly.
  • STEP 4
    After about 5 minutes put the roasted vegetables in the pot with the onions and resume cooking.
  • STEP 5
    Add the stock and simmer for 15 minutes (or until the vegetables are soft enough to blend).
  • STEP 6
    Allow to cool for 5 minutes and blend until smooth.
  • STEP 7
    Optional: When serving add a spoonful of natural yogurt
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