Butternut Squash And Sweet Potato Soup – a delicious recipe with sweet potato, butternut squash, shallots, olive oil, garlic, vegetable stock. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut potato, squash and shallots in half-length ways, brush cut sides with oil.
2
Put vegetables, cut sides down in a shallow roasting tin. Add garlic cloves. Roast in preheated oven at 190c/375f/gas mark 5 for 40 minutes or till tender and light brown.
3
When cooked ad cooled, scoop the flesh from the sweet potato and squash and put in pan saucepan with insides of the shallots. Remove the garlic peel and add the soft insides to the rest of the vegetables.
4
Add stock and a pinch of salt. Bring just to boil, reduce heat and simmer, partially cover for about 30 minutes stirring occasionally, until the vegetables are very tender.
5
Allow soup to cool the blend and puree until smooth.
6
Return soup to sauce pan and stir in milk. Season to taste then simmer for 5-10 minutes until completely heated through. Eat with a spoon full of cream swirled for effect.
7
For Vegetarian omit the Chicken Stock. For Vegan omit cows milk and single cream also.
11484
kcal
Calories
1154
g
Fat
133
g
Carbs
135
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large sweet potato, about 400g, 1 large butternut squash, 4 shallots or 3 onions, olive oil, and more.
Yes, Butternut Squash And Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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