Embracing Autumn Roasted Butternut Squash and Sweet Potato Soup.

I'm a huge fan of thick home made soup and as long as it's accompanied by some fresh bread, so are my family. This being one of our favourites. I first managed to get the boys to try it (both have been quite fussy eaters at one time or another,) by telling then it was a special Halloween soup, serving it up before they gorged themselves silly on their trick or treat bounty.

It's so easy to make and as the vegetables are roasted, you don't loose the flavour in the cooking. 

Ingredients

1 butternut squash

2 large sweet potatoes 

6 shallots or 2 red onions 

3 cloves of garlic

2 carrots

1 pt vegetable stock

3 table spoons of olive oil

Pinch salt (sea salt if you have it)

Pinch of pepper 

optional single cream

Method

• Pre heat the oven to 180'
• Cut the butternut squash in half length ways, scoop out the seeds and stringy bits.
• Peel the carrots and sweet potato then chop into similar size chunks.
• Peel the shallots and garlic. 
• Throw everything into a roasting tray, drizzle the oil over and season. 
• Cover loosely with foil then put in the oven for approx 45 mins or until everything's soft and cooked through. 
• Once cooked, scoop out the flesh of the butternut squash and blend everything in batches, adding the stock each time. 
• If you're using the cream, add as much this just before serving. 

You can either serve with bread on the side or for something different, I  break up some fresh bread or ciabatta lay it on the top if the soup, drizzle with some olive oil and toast under a hot grill for a few minutes until it's golden brown.

This soup freezes well so you can make it up in advance, leaving the cream until after you've heated it through.



With love from lovely Devon
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