Roast Butternut Squash Sweet Potato Soup Recipes

BUTTERNUT SQUASH & SWEET POTATO SOUP

Steps:

• Melt the butter over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)
• Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.
• Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will thicken up while in the freezer. While reheating, add a bit of water if necessary to thin it to your desired consistency.)

AUTUMN SQUASH AND SWEET POTATO SOUP RECIPE

Steps:

• Preheat oven to 400°F and set out a large baking sheet.
• To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic).
• Add oil, salt and pepper and stir to combine well. Transfer vegetables to baking sheet, then bake in preheated oven for 30-45 minutes, or until vegetables are tender and golden brown. Stir halfway through baking.
• Start this process during the second half of the vegetables roasting, when you have about 10 minutes left.
• Add butter to a large dutch oven or stockpot (whatever you would normally cook a big batch of soup in), and heat over MED HIGH heat.
• Once melted, add diced onion, diced carrot, and diced celery. Sprinkle with salt and pepper and stir.
• Cook for 3-5 minutes, stirring occasionally, until vegetables are softened and lightly golden.
• Stir in cinnamon, rosemary, sage and nutmeg.
• Add roasted vegetables from the baking sheet, then pour in chicken broth.
• Use an immersion blender to puree the soup until smooth or desired texture is reached.
• Continue heating until hot throughout (this time will vary from person to person), mine just took about 5 minutes. Taste, and add salt and pepper if necessary.
• Serve hot, with an optional swirl of heavy cream or sour cream, and/or topped with any desired toppings.

ROASTED BUTTERNUT SQUASH & SWEET POTATO SOUP

Steps:

• 1. Preheat oven to 375 F, scrub squash and sweet potato.
• 2. Cut the squash & sweet potato in half, lengthwise, scooping out the seeds of the squash.
• 3. Rub the cut sides with a little oil, and sprinkle salt & pepper, then place cut side-down on a baking sheet and bake for 20-30 minutes or until tender when pierced with a fork (if using fresh garlic cloves instead of jarred minced garlic, add these as well to the baking pan).
• 4. While baking the vegetables, heat butter in a pot and add the onion or shallots and garlic and cook until just soft.
• 5. Remove squash and sweet potato from the oven, and set aside to let rest until cool enough to handle with your hands.
• 6. Scoop out the flesh from the potato and squash, and remove all the skin.
• 7. Place veggies into the pot with the broth, and cook for 10-15 minutes until the potato & squash is even more tender.
• 8. Remove the pot from the heat, allowing the veggie & broth mix to cool down a bit, then in batches, run the broth and vegetable mixture through the food processor or blender until pureed to a smooth consistency.
• 9. Return the mixture to the pot, Reduce heat and stir in milk, adding salt & pepper to taste.
• 10. Simmer for about 5-10 minutes until heated through, and serve.

BUTTERNUT SQUASH SWEET POTATO SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
• Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Return pureed soup to pot and season with salt and black pepper.

SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLIC TOAST

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
• Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
• Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
• To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
• Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.