Squash Sweet Potato Soup Recipe

Ingredients:

For the soup

  • 1 onion – roughly chopped

  • 1 butternut squash – unpeeled, halved, seeds scraped out, sliced into 2.5cm x 2.5cm cubes

  • 500g sweet potatoes – unpeeled, cut into 2.5cm thick rings

  • 60 ml olive oil

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1.5 liters vegetable stock

  • 125ml Marsala wine

  • Salt – to taste

  • Freshly ground black pepper – to taste

For the buttermilk cheese sauce

  • 125g blue cheese – crumbled

  • 250ml buttermilk

Instructions to cook a delicious squash sweet potato soup :

      1. Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit.

      1. Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender.

      1. Allow the vegetables to cool slightly, then place half into a food processor and add 500ml of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml more of the stock – transfer the purée to the pan.

      1. Add the remaining 500ml of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan.

      1. Add the Marsala wine and season, to taste, with salt and freshly ground black pepper. You can add a little more water if the soup is too thick for your liking.

      1. For the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend to a paste. Transfer the blue cheese sauce to a jug or bowl.

      1. To serve, ladle the soup into bowls and drizzle some of the blue cheese into each bowl. Leave the sauce on the table for your guests to add more if they wish.

Prep time: 30 min

Total time: 1h 30 min

Notes:

  • If you want to store your squash sweet potato soup, you can do so and it will last in your fridge for up to 5 days or you can freeze it and in the freezer you could keep it for about 3 months. Also, if you decide to store it in the freezer, remember that when something freezes it upscale it’s mass so you should really use a plastic container so that it doesn’t crack in your freezer or as soon as you take it out and it warms up a little…

  • It serves around 8 people.

  • You can eat it while on a diet! 😉

  • If you leave out the wine and the blue cheese dressing it is actually the perfect baby food recipe. Our girls loved it when they were babies.

  • This squash sweet potato soup was actually served on Thanksgiving at the White House, back when Bush was the president of the United States. It seems like the first lady was a fan of Nigella’s.

Tip: You can sprinkle some toasted pecans on top of the soup to make it even more festive! Even diced pecans or walnuts would work well here.

Here is the video where she is preparing this recipe! 

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squash sweet potato soup

Enjoy! 🙂

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