Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Roasted Vegetable Soup
Serves 4
Easy
Total time:
Roasted Butternut Squash and Sweet Potato Soup with a bit of a kick to keep you warm in the winter months.
Skip to ingredients
- 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
Method
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 brownedstep 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
