Roast Butternut Squash & Sweet Potato Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 medium onions (roughly chopped)
• 2 garlic cloves (finely chopped)
• 2 lbs butternut squash or 1 large butternut squash or 2 small butternut squash, skinned, seeded & chopped into 1 inch cubes
• 12 ounces sweet potatoes
• 6 ounces carrots (tops removed & chopped into 1 inch cubes)
• 4 tablespoons extra virgin olive oil
• 2 ounces unsalted butter
• seasoning

Recipe

• 1 place the cubed squash and carrots in a large roasting tray, toss in half the oil and place in a pre-heated 200c (180c fan) for 20 minutes (or until soft & lightly browned).
• 2 using a large saucepan, gently fry the onions and garlic in the remaining oil for 5 minutes until the onions are translucent.
• 3 peel and chop the sweet potatoes, add to the pan cover with water, season and simmer for 10-15 minutes.
• 4 remove the roasting tray and add the contents to the pan (transfer some of the water from the pan to the roasting tray and heat for a few minutes to remove the oils etc from the tray and return to the pan).
• 5 liquidise.
• 6 return to the pan, add the butter to melt and adjust seasoning if required.
• 7 optional: add a little whole milk.