ROAST BUTTERNUT SQUASH AND POTATO SOUP
 
Prep time
Cook time
Total time
 
A silky smooth soup that warms you up from inside out.
Author:
Recipe type: Soup
Serves: 4 people
Ingredients
  • 600 gr butternut squash
  • 1 medium potato (about 200 gr)
  • 2 med onions
  • a few sprigs of thyme
  • 7-8 leaves of sage
  • 1 lt chicken or vegetable stock
  • ½ tsp grated nutmeg
  • 1 cinnamon stick or 1 tsp powdered cinnamon
  • 3-4 cloves of garlic
  • 2-3 tbs olive oil
  • salt and pepper
Instructions
  1. Chop all the veg into chunky pieces and place on an oven tray lined with baking paper.
  2. Spread around the fresh herbs, garlic and the cinnamon stick broken into a few pieces, sprinkle the nutmeg. Drizzle with olive oil and blend, cook in a preheated oven (200 C/ 390 F) for 30 to 40 minutes.
  3. Bring your stock to boil, put the vegetables in and puree it all using a stick blender. If you think it's too thick add more stock or a little hot water.
  4. Heat gently and season to taste.
Notes
If you enjoy your soup silky smooth like me, you can pass it through a fine sieve after pureeing.

You can serve the soup with a spoon of cream and/or roasted pumpkin seeds on top.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/02/roast-butternut-squash-and-potato-soup/