R-Roasted Sweet Potato and Butternut Soup
A comforting, velvety autumn soup featuring roasted sweet potato and butternut squash, which are packed with beneficial vitamins. Finished with crunchy, cheesy croutons, this dish is irresistibly warming and flavourful.
Ingredients
sweet potatoes2 whole
butternut squash1 whole
onion1 whole
leek1 whole
chicken stock1000 ml
breads5 slicefor croutons
gruyère cheese50 ggrated
salt1 pinch
black pepper1 pinch
extra virgin olive oil4 tbsp
double cream50 ml
Instructions
Chef's Tips
For a vegan version, substitute the chicken stock with vegetable stock and omit the Gruyère cheese and double cream, or use plant-based alternatives.
If you prefer a thinner soup consistency, add more stock or water during the blending stage until you reach your desired thickness.
Butternut squash skin is edible after roasting, but for a smoother soup, ensure you scoop out all the flesh before blending.
Prepare and Roast Vegetables
Preheat your oven to 180°C. Cut the sweet potato in half lengthwise (keeping the skin on). Cut the butternut squash into half-moon slices, approximately 2 to 3 cm thick. Place the sweet potato and squash on a baking tray. Drizzle generously with extra virgin olive oil, and season with salt and black pepper. Roast for 45 minutes until tender and slightly caramelised.
Make the Croutons
While the vegetables are roasting, dice the bread into small cubes. Place the bread cubes in a separate ovenproof dish. Drizzle with extra virgin olive oil, season with salt and black pepper, and sprinkle over the grated Gruyère cheese. Toss to combine. Bake alongside the vegetables for about 12 minutes, or until golden brown and crispy.
Sauté the Aromatics
Finely slice the onion and leek. Heat 2 tablespoons of extra virgin olive oil in a large saucepan or casserole dish over a medium heat. Add the sliced onion and leek and sauté for 15 minutes until soft and caramelised.
Simmer the Soup Base
Once the roasted vegetables are cool enough to handle, scoop the flesh out of the sweet potato and butternut squash skins and discard the skins. Add the roasted flesh to the saucepan with the sautéed onion and leek. Pour in the chicken stock until the vegetables are covered. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Blend and Serve
Remove the saucepan from the heat and use a hand blender to blitz the mixture until completely smooth and creamy. If necessary, strain the soup through a sieve for an extra smooth texture. Ladle the soup into bowls. Garnish each serving with a drizzle of extra virgin olive oil, a swirl of double cream, and a handful of the cheesy croutons.
