Easy, Creamy Roasted Butternut Squash & Sweet Potato Soup
Equipment
- 1 Handheld blender
- 1 Baking tray
- 1 Deep pan
- 1 Jug
Ingredients
Vegetables
- 3 medium Sweet potato
- 200 grams Butternut squash
- 3 medium Carrots
- 2 small Onions
- 1 Spring onions (optional)
Herbs, spices, oil, broth, other
- 2 tsp Ginger
- 2 tsp Garlic
- 1 tsp Ground curry powder
- 1 tsp Coriander powder
- 2 tbsp Full fat Greek yoghurt/vegan yoghurt
- 1 stock cube Vegetable broth
- 2 tbsp Olive oil
- 500 ml Water
Instructions
- Preheat your oven at Gas Mark 6/180 degrees Centigrade/400 degrees Fahrenheit
- Cut your sweet potatoes, carrots and butternut squash into small chunks (if frozen leave the small chunks as is), garlic and ginger.
- Place these on an aluminium lined baking tray. Then drizzle 1 tbsp olive oil on this. Place in the oven for 30 mins.
- Heat the remaining 1 tbsp olive oil in a deep pan on the gas/electric hob and sauté chopped onions and optional spring onion.
- Prepare your vegetable broth as per the instructions on the packet in 500 ml of water.
- Once the vegetables, garlic and ginger have been roasted, add these into your deep pan with the sautéed onions and then add the prepared vegetable broth and blend using your hand blender until it becomes pureed.
- Add 2 tbsp of yoghurt to the blended soup and blitz using your hand blender for 20 seconds. Serve and enjoy.
Notes
- Be careful when using your hand blender while the liquid is hot.
- Depending on your preference of soup consistency, add more water if you want it to be runnier.
- Add a dollop of yoghurt to your served up soup for extra creaminess.