Sweet Potato And Butternut Squash Soup (With A Hint Of Jamaica!) Recipe

Name: Sweet Potato And Butternut Squash Soup (With A Hint Of Jamaica!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet potatoes (large); 1 butternut squash (medium); 2 inches gingerroot (cubed); 3 garlic cloves; salt; 3/4 pint vegetable stock; 2 teaspoons jamaican jerk seasoning; 2 white onions (medium); 3 tablespoons olive oil; milk (as required)

Servings: persons

2 sweet potatoes (large)
1 butternut squash (medium)
2 inches gingerroot (cubed)
3 garlic cloves
salt
3/4 pint vegetable stock
2 teaspoons jamaican jerk seasoning
2 white onions (medium)
3 tablespoons olive oil
milk (as required)

1
Preheat oven to 180u00b0C.
2
Prepare the sweet potatoes and squash by peeling and cubing.
3
Peel and grate the root ginger.
4
Roast the sweet potatoes and squash in a little olive oil along with the garlic (leave whole) and grated ginger for approximately 25mins.
5
Prepare the veg stock and add jerk seasoning and chopped onions.
6
Add the roasted veg mix to the stock and simmer for approximately 20mins or until the veg is very soft.
7
Remove from the heat and blend with a hand blender until smooth. Add the milk as you are doing this as the soup will be quite thick so use the milk to thin it out and to add extra creaminess. Season with salt if necessary.
8
Serve.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sweet potatoes (large), 1 butternut squash (medium), 2 inches gingerroot (cubed), 3 garlic cloves, and more.

Yes, Sweet Potato And Butternut Squash Soup (With A Hint Of Jamaica!) 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.

Sweet Potato And Butternut Squash Soup (With A Hint Of Jamaica!)

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