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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Blue Cheese Sauce Creation: Blend crumbled blue cheese and buttermilk in a food processor until achieving a silky, pourable sauce.
- 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