Butternut Squash and Sweet Potato Soup
This delicious roasted butternut squash and sweet potato soup is flavoured with roast garlic, sage, rosemary and thyme for the perfect winter warmer. Ideal for batch cooking!
Servings: 6 bowls
Ingredients
- 1 kg butternut squash
- 600 g sweet potato
- 1 bulb garlic
- 1-2 tbsp olive oil
- 1 onion
- 1 litre gluten free vegetable stock
- 0.5 tsp dried rosemary
- 0.5 tsp dried thyme
- 0.5 tsp dried sage
- Salt and Pepper
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 6.
- Peel the squash, cut in half lengthways and then scoop out the seeds using a spoon. Cut into large chunks, around 1-2 inches in size. Peel the sweet potato and cut into similar-sized chunks.
- Add the squash and sweet potato to a large baking tray or roasting dish. Drizzle with 1-2 tbsp olive oil, sprinkle with sea salt and toss to coat. Spread out in an even layer.
- Cut the top from the bulb of garlic and place it in the centre of the tray. Bake for 45-50 minutes, turning half way, until the veg is cooked through and starting to caramelise on the outside.
- Peel and finely chop the onion. Heat 1 tbsp olive oil in a large pan over a medium heat and then add the onion. Fry for 5-6 minutes until softened.
- Add the roasted veg, rosemary, thyme and sage to the pan. Mix well and fry for another minute.
- Pour over the hot vegetable stock, mix well and bring to the boil. Remove from the heat and blend with a stick blender (or in a blender, just be careful with hot liquids!) until smooth. Season with salt and pepper to taste then serve.
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this soup should look at each stage.
- Storing: Check out the blog post above for more information on storing and freezing this Sweet Potato and Butternut Squash Soup.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Butternut Squash and Sweet Potato Soup!
Nutrition
Serving: 1 bowl | Calories: 190kcal | Carbohydrates: 41g | Protein: 3g | Fat: 3g
