Jamie Oliver Butternut Squash and Sweet Potato Soup Recipe

Butternut squash and sweet potato soup by Jamie Oliver bursts with autumnal warmth and comfort, inviting you into a world of rich, velvety flavors.

Golden vegetables dance in a culinary ballet, transforming simple ingredients into a soul-soothing masterpiece.

Earthy aromas weave through the kitchen, promising a bowl of pure nourishment and delight.

Smooth textures and subtle spices create a harmonious symphony that whispers of cozy afternoons and hearty meals.

Each spoonful tells a story of carefully selected produce, blending seamlessly to create something truly magical.

The soup’s vibrant hue reflects the season’s bounty, capturing the essence of comfort in a single dish.

Let this remarkable recipe transport you to a place of pure culinary bliss and satisfy your deepest comfort food cravings.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Calories: 220 kcal

Servings: 4

Ingredients for Jamie Oliver Butternut Squash and Sweet Potato Soup

• Onion: Choose a firm, glossy onion without soft spots or sprouts for the best flavor.
• Butternut Squash: Select a squash with a matte, hard skin and heavy for its size to ensure freshness.
• Sweet Potato: Pick sweet potatoes with smooth, firm skin and no blemishes or soft areas.
• Olive Oil: Look for cold-pressed, extra virgin olive oil with a vibrant color and fruity aroma.
• Cinnamon: Opt for fresh, fragrant ground cinnamon from a reputable spice source.
• Nutmeg: Choose whole nutmeg and grate it fresh for maximum aromatic intensity.

• Vegetable Stock: Select a low-sodium, rich stock with deep vegetable flavors.
• Marsala Wine: Pick a high-quality dry marsala that adds depth and complexity to the soup.
• Salt: Use sea salt or kosher salt for a clean, pure seasoning.
• Pepper: Freshly ground black pepper provides the most robust flavor.

• Blue Cheese: Select a creamy, tangy blue cheese with good melting properties.
• Buttermilk: Choose fresh, cultured buttermilk for a smooth, rich sauce texture.

Jamie Oliver Butternut Squash and Sweet Potato Soup Tools

• Oven: Preheating tool for roasting vegetables.
• Large Baking Sheet: Flat surface for spreading and roasting vegetables.
• Chef's Knife: Sharp tool for chopping onions and cubing squash and sweet potato.
• Cutting Board: Stable surface for safe vegetable preparation.
• Blender or Food Processor: Device for pureeing roasted vegetables and creating blue cheese sauce.
• Large Pan: Cooking vessel for combining soup ingredients.
• Ladle: Tool for serving soup into bowls.
• Measuring Spices: Pinch measurement for cinnamon and nutmeg.
• Olive Oil Drizzler: Container for even oil distribution.

Cooking Instructions for Jamie Oliver Butternut Squash and Sweet Potato Soup

• Fire Up The Oven

Crank the oven to a toasty 400°F and grab a spacious baking sheet ready for culinary magic.

• Transform Vegetables

Chop onions, butternut squash, and sweet potatoes into bite-sized chunks. Scatter them across the baking sheet and shower with olive oil, then dust with warming spices like cinnamon and nutmeg.

• Roast And Develop Flavors

Slide the vegetable-laden sheet into the oven and let them dance and caramelize for about an hour, turning golden and soft with intense, rich flavors.

• Craft The Soup Foundation

Scoop roasted vegetables into a blender, mixing with vegetable stock. Pulse until silky smooth, pouring each batch into a large cooking pot.

• Layer Sophisticated Flavors

Stir in remaining stock and a splash of marsala wine. Season generously with salt and pepper, adjusting consistency with water if needed.

• Create Creamy Blue Cheese Accent

Whirl blue cheese and buttermilk in a food processor until you’ve got a luxurious, velvety sauce that will elevate the entire dish.

• Serve With Flair

Ladle the steaming soup into bowls, crown with a drizzle of blue cheese sauce, and set extra sauce on the table for eager diners to customize their experience.

Add-ons and Variations for Jamie Oliver Butternut Squash and Sweet Potato Soup

• Roast Vegetable Swap: Experiment with different root vegetables like parsnips, carrots, or turnips to create unique flavor profiles and add variety to your soup.
• Spice It Up: Introduce warming spices like ginger, cardamom, or smoked paprika to enhance the depth and complexity of the roasted vegetable base.
• Cheese Sauce Alternatives: Replace blue cheese with goat cheese, aged cheddar, or a dairy-free cashew cream for different texture and taste experiences.
• Make-Ahead Magic: Prepare roasted vegetables and soup base a day in advance, allowing flavors to meld and intensify, making meal preparation quicker and more convenient.

Plating Jamie Oliver Butternut Squash and Sweet Potato Soup

• Pair with Crusty Bread: Serve thick slices of rustic sourdough or warm garlic bread alongside the soup for dipping and soaking up the rich, creamy flavors.
• Garnish with Fresh Herbs: Sprinkle chopped fresh thyme or sage on top to add a bright, aromatic touch that complements the roasted vegetables and blue cheese.
• Create a Cozy Meal Combo: Add a simple green salad with a light vinaigrette to balance the soup's richness and create a complete, satisfying dinner experience.
• Wine Pairing Suggestion: Enjoy with a glass of crisp white wine like Sauvignon Blanc or a light Pinot Grigio to cut through the soup's creamy texture.

Keep Jamie Oliver Butternut Squash and Sweet Potato Soup Fresh

• Preserve Roasted Vegetable Soup Freshness
• Store soup in airtight containers in the refrigerator for up to 4 days, ensuring maximum flavor retention and food safety.
• Freeze for Future Enjoyment
• Transfer cooled soup to freezer-safe containers, leaving room for expansion. Freeze up to 3 months for a quick and delicious meal later.
• Sauce Storage Strategy
• Keep blue cheese sauce separately in a sealed container. Refrigerate for 3-5 days, stirring before serving to restore smooth consistency.
• Reheating Magic
• Warm soup gently on stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable stock if needed to restore original creamy texture.

Hearty Jamie Oliver Butternut Squash And Sweet Potato Soup Recipe

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4.8 from 22 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Hearty jamie oliver butternut squash and sweet potato soup delivers comforting warmth during chilly days. Rich with roasted vegetables and aromatic spices, you’ll savor each spoonful of this nourishing seasonal classic.

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Ingredients

Scale 1x2x3x

• 1 butternut squash, unpeeled, halved, seeds removed, cut into 1-inch (2.5 cm) cubes
• 500 g (1.1 lbs) sweet potatoes, unpeeled, cut into 1-inch (2.5 cm) thick rings
• 1 onion, roughly chopped
• 1.5 L (6.3 cups) vegetable stock
• 60 ml (2 fl oz) olive oil
• 125 ml (4.2 fl oz) marsala wine
• 250 ml (8.5 fl oz) buttermilk
• 125 g (4.4 oz) blue cheese, crumbled
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• Salt and freshly ground black pepper

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Instructions

1. Preparation and Roasting: Arrange chopped onion, butternut squash, and sweet potato on a large rimmed baking sheet. Drizzle with extra virgin olive oil, then dust with ground cinnamon and freshly grated nutmeg. Roast in a preheated 400°F (200°C) oven for 45-60 minutes, stirring midway to ensure even caramelization and tenderness.
2. Blending Process: Transfer roasted vegetables to a food processor in two batches, incorporating vegetable stock to create a smooth, creamy consistency. Pour each processed batch into a large cooking pot.
3. Flavor Enhancement: Introduce remaining vegetable stock and marsala wine to the pot, stirring to meld flavors. Season with kosher salt and freshly ground black pepper, adjusting to taste. Thin with additional stock or water if needed.
4. Blue Cheese Sauce Creation: Blend crumbled blue cheese and buttermilk in a food processor until achieving a silky, pourable sauce.
5. Serving: Ladle warm soup into bowls and elegantly drizzle blue cheese sauce on top, allowing individual customization of sauce intensity.

Notes

• Roast Vegetables Strategically: Spread ingredients in a single layer for even caramelization and maximum flavor development, which prevents steaming and promotes golden-brown edges.
• Control Liquid Consistency: Adjust vegetable stock or water gradually to achieve desired soup thickness, ensuring a smooth and creamy texture without becoming too runny.
• Blend in Batches: Process roasted vegetables in smaller quantities to guarantee a uniform, silky-smooth consistency without overloading the food processor.
• Temperature Matters: Allow roasted vegetables to cool slightly before blending to prevent potential burns and make processing easier and safer.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 220
• Sugar: 8 g
• Sodium: 850 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 20 mg