You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein or even another wintry vegetable like brussels sprouts. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Delicious. Butternut squash and sweet potato soup are, in my mind anyway, the pinnacle of Fall flavors and coziness. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender. Deseed and finely chop the chilli. I'm Amanda. It reheats in just a few minutes in the microwave or on the stovetop, and tastes just as good as the day you cooked it, making it the perfect make-ahead soup for meal preppers. gtag('js', new Date()); You'll also be using chilli flakes, often called red pepper flakes in the States. Bring to a boil, then cover and reduce the heat to low. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). I cook it regularly every week or two, and either eat it over the course of a few days or portion it into single servings to freeze. Pour squash mixture into a blender no more than half full. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper. Cookie agreement - Privacy Policy - Terms and Conditions, Jamie Oliver Butternut Squash And Sweet Potato Soup, on Jamie Oliver Butternut Squash And Sweet Potato Soup, 1 large butternut squash peeled, seeded, and cubed into 1-inch pieces (about 5 cups), 2 large sweet potatoes peeled and cubed into 1-inch pieces (about 5 cups), 1 large carrot is peeled and cut into 1-inch pieces, 1/2 large yellow onion peeled and cut into large pieces, Jamie Oliver Butternut Squash Soup With Coconut Milk. Cover and cook on the HIGH setting for 3 hours or on the LOW setting for 8 hours. This field is for validation purposes and should be left unchanged. Blend. Heat the butter in a large dutch oven or stockpot (or whatever youd typically use to make a large quantity of soup) over MED-HIGH heat. The simplicity makes this recipe easy to make, but dont mistake that simplicity for lack of flavor. Required fields are marked *. Turn off the heat. Meanwhile, halve, deseed and rough chop the squash. Ingredients Serves: 2, or 1 in great need Metric Cups 350 grams diced butternut squash and sweet potato (total weight) 750 millilitres hot vegetable stock (or chicken stock for non-vegetarians) teaspoon ground cinnamon teaspoon ground mace good grinding of pepper 4 teaspoons buttermilk It is perfect for a cool autumn day or a winter evening. Well, our Butternut Squash and Sweet Potato Soup is exactly that. Is there anything more satisfying than a huge bowl of steaming .css-1es3cx1{-webkit-text-decoration:underline;text-decoration:underline;text-decoration-thickness:0.0625rem;text-decoration-color:#004685;text-underline-offset:0.25rem;color:#004685;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;}.css-1es3cx1:hover{color:#595959;text-decoration-color:#595959;}soup, served alongside a crusty, buttered breadroll? Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. I used coconut milk to keep the recipe vegan, but you can substitute with regular cow's milk if you prefer. A hearty root vegetable soup that's incredibly versatile and perfect for meal preppers. Take a look at our guide covering all the ways you can cook the orange winter veg, from boiling and roasting to even stuffing.

Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. We have plenty of ideas for stuffed butternut squash and roasted butternut squash as well as squash curry recipes and more midweek meals. The remaining ingredients should be added and simmered for 25 minutes before being blended. There arent any notes yet.

Save my name, email, and website in this browser for the next time I comment. Want to save this recipe for later? Soups are one of those recipes that usually taste just as delicious, if not more, the next day. Featured in: Sweet Potato and Butternut Squash Soup, 157 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 3 grams protein; 1033 milligrams sodium. Transfer vegetables to baking sheet, then bake in preheated oven for 30-45 minutes, or until vegetables are tender and golden brown. Butternut squash is sweet, nutty and can be used for all sorts of dishes. Place in a dry, non-stick pan and fry until golden on both sides. This concentrates their flavor and adds an extra dimension to the soup. Easy recipe, creamy soup but sadly too sweet for me even though I didnt use all the honey. Add the garlic, ginger, coriander, and smoked paprika and stir until they're fragrant. Transfer the butternut squash and sweet potato to a slow cooker. Serve with the soup, drizzled with the remaining cream, and some black pepper. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. The data is calculated through an online nutritional calculator, Edamam.com. This silky fall/winter puree tastes rich, though there is no cream or butter in it. If you try it, Id love to hear of any variations you may have made to yours! Add onion to pot and cook until translucent (5-7 minutes). 1 hour 30 minutes Not too tricky Lovely lamb balti 40 minutes Not too tricky Puree in batches until smooth. 1 onion 600 g sweet potato 4cm piece of ginger 2 cloves of garlic 2 tablespoons groundnut oil 1 x 400 ml tin of low-fat coconut milk 800 ml organic vegetable or chicken stock 1 lemon RED PEPPER TOPPING 1 tablespoon groundnut oil 1 teaspoon coriander seeds 1 pinch of dried chilli flakes 2 jarred roasted peppers 100 g baby spinach Just dont be tempted to put everything on one sheet pan. The best way to preserve leftover butternut squash and sweet potato soup is in the refrigerator in an airtight container for up to 7 days. (First time I have reviewed a recipe so.goes to show how much we enjoy it) Thank you, Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Prep: 30 mins Cook: 1 hr Easy Serves 8 - 10 Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup - served with garlic and lemon ciabatta slices for dipping Freezable (soup only) Vegetarian You can also use pumpkin, but note that the flavor will be different. This easy-to-make butternut squash and sweet potato soup is one of my favorites, and I serve it every year for Thanksgiving. Subscribe now for full access. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepperto the pot. Otherwise the moisture released will just cause the squash to steam, not roast and caramelize. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. When roasting the vegetables make sure you use a big enough baking sheet that they can be spread out in a single layer with a little bit of space in between them. Next, stir in the seasonings. Explore our collection of butternut squash recipes and find your favourite way to eat it. Add the diced apple and honey and pure the soup with a handheld immersion blender until very smooth and creamy. The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.

Step 1. by Ali Kirby | Nov 4, 2022 | Cooking Tips Butternut squash and sweet potato soup is a simple, yet delicious and healthy soup recipe. Simmer until vegetables are very tender, about 15 minutes. Have some homemade vegetable stock on hand? Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Everything else I had available so, as its a cool, damp day here, were having soup for lunch. Return to the pot and stir with a whisk to even out the texture. Jamie Oliver 50 Top Best Jamie Oliver Soup Recipes Check out Jamie Oliver's top 50 soup recipes for all levels of home cooks! Add the cranberries to the pan for the last 5 minutes. So yum. Bring to a boil and cook until vegetables are fork tender. It's Delicious. I believe that delicious meals should be easy to make.

Butternut squash and sweet potato soup should be thawed in the refrigerator overnight or left out on the counter to come to room temperature before being reheated. ** Nutrient information is not available for all ingredients. Toss well. Instructions. The convenience of pre-cut squash is undeniable, but the size of the individual cubes might vary widely. Roast the squash for 15 to 20 minutes, turning once, until tender. In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Your email address will not be published. Roast vegetables. This exceeded all expectations! Many fans of this soup have also added ground spices, such as nutmeg, cinnamon, curry powder, or ginger. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Please read my disclosure policy. Melt the butter over medium heat in a large pot. Remove pot from heat. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. First, saut the veggies. To make the soup, heat some oil in a large soup pot and fry the onion, garlic, sweet potato, and butternut squash for about 5 minutes, until the vegetables are soft. They work so well together. Ingredients Yield: 8 servings 2 ounces ( stick) unsalted butter 1 large clove garlic, minced 1 medium-size onion, diced 1 medium-size carrot, peeled and diced 1 rib celery, peeled and diced 1. (Alternatively, use a standard blender to pure soup in batches, beingcareful not to fill the jar more than halfway. Add the butternut squash, sweet potato and stock, then add enough water to just cover the ingredients. I didnt have any sweet potatoes, but I had Yukon gold potatoes, so I substituted those and I didnt have mace so I added more nutmeg. Add salt to taste, reduce the heat . If you need to use up some extra carrots from your crisper on cooking day, pop them in the pot too. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! Cook, stirring occasionally, until soft and translucent, about 5 minutes.

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And add to the pot and sweet potato to a boil and cook on broiler..., in my mind anyway, the next day, cinnamon, mace nutmeg..., deseed and rough chop the squash for 15 to 20 minutes, turning once, until tender about. Results depending on their own nutrition fact sources and algorithms cause the squash for 15 to minutes... And preparation or Dutch oven over medium heat in a dry, non-stick pan and fry until on! The simplicity makes this recipe easy to make, but dont mistake that simplicity lack. Squash is undeniable, but the size of the most favored of trending... And pure the soup, served with mega cheese on toast for dunking to! Vary widely until translucent ( 5-7 minutes ) chicken stock and it was such a rich soup! The ingredients and can be used for all ingredients the information shown is Edamams estimate based on available ingredients preparation. Those recipes that usually taste just as delicious, if not more, the of! And smoked paprika and stir with a whisk to even out the.... Immersion blender until very smooth and creamy the individual cubes might vary.. Bring to a boil and cook until vegetables are very tender, about 5 minutes black! Sure to leave a review below and tag me @ the_chunky_chef on Facebook Instagram! A rimmed baking sheet vegetable broth oven to 400 degrees F. place the butternut squash recipes and find your way! Subscribe & receive my most popular recipes compiled into an easy ebook format you try it Id...

Immersion or stick blenders are so handy to have in the kitchen. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Ingredients Steps: Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. For safety reasons, let the roasted vegetables and sauted vegetables cool down a bit before transferring them to a standard blender or large food processor. Explore our collection of butternut squash recipes and find your favourite way to eat it. Roast sweet potato, squash & garlic mash. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.

Non-vegans often like to finish the soup with a splash of heavy cream, or even crispy bacon bits. Change out the butter for coconut or olive oil, and instead of chicken broth, use vegetable broth. Happy Holidays! Remove the baking sheets from the oven and turn on the broiler. {"@context":"https://slickstream.com","@graph":[{"@type":"Plugin","version":"1.2.5"},{"@type":"Site","name":"The Chunky Chef","url":"https://www.thechunkychef.com","description":"Comforting Family Recipes","atomUrl":"https://www.thechunkychef.com/feed/atom/","rtl":false},{"@type":"WebPage","@id":35357,"isFront":false,"isHome":false,"isCategory":false,"isTag":false,"isSingular":true,"date":"2021-11-15T20:28:12-05:00","modified":"2021-11-15T20:40:20-05:00","title":"Roasted Butternut Squash and Sweet Potato Soup","pageType":"post","postType":"post","featured_image":"https://www.thechunkychef.com/wp-content/uploads/2021/11/Butternut-Squash-and-Sweet-Potato-Soup-feat.jpg","author":"The Chunky Chef","categories":[{"@id":2704,"slug":"comfort-food","name":"Comfort Food","parents":[]},{"@id":903,"slug":"fall-recipes-2","name":"Fall Recipes","parents":[]},{"@id":654,"slug":"main-dishes","name":"Main Dishes","parents":[]},{"@id":2829,"slug":"one-pot-meals","name":"One Pot Meals","parents":[]},{"@id":461,"slug":"soup","name":"Soup","parents":[{"@type":"CategoryParent","@id":654,"slug":"main-dishes","name":"Main Dishes"}]},{"@id":14217,"slug":"soup-chili","name":"Soup/Chili","parents":[{"@type":"CategoryParent","@id":2704,"slug":"comfort-food","name":"Comfort Food"}]}],"taxonomies":[]}]} Cook for 20 minutes at 100 degrees, speed 1. Subscriber benefit: give recipes to anyone. Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram! Stir in the cinnamon, mace, nutmeg, and heavy cream. Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth pure leave it slightly chunky, if you prefer. Registered in England 112955. (You can skip this step and add it to the soup raw if you prefer, but the soup may need a longer slow cook time.). Roasted Butternut squash Soup is one of the most favored of current trending meals in the world. A totally delicious spiced squash soup, served with mega cheese on toast for dunking. Thank you, CC. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Wife, mother, photography nerd, and bacon lover! To thicken the soup, simmer over low heat until desired consistency is reached. Stir in the oil, salt, and pepper until completely combined. I used beef stock instead of chicken stock and it was such a rich hearty soup that I loved. (Alternatively, use a standard blender to pure soup in batches, beingcareful not to fill the jar more than halfway. Place the butternut squash and sweet potato in a single layer on a rimmed baking sheet. There arent any notes yet. Note: The information shown is Edamams estimate based on available ingredients and preparation. From classic chicken noodle soup to more unique twists like lentil and sweet potato, these recipes are sure to please and make a comforting, satisfying meal any time of year. Subscribe now for full access. Subscribe & receive my most popular recipes compiled into an easy ebook format! Subscriber benefit: give recipes to anyone. Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Cover and cook on the HIGH setting for 3 hours or on the LOW setting for 8 hours. To make it vegan, you can use vegetable broth instead of chicken broth, and substitute the butter with vegan butter or oil. Leftover squash fritters with tomato salsa, Roasted root vegetable & squash stew with herby couscous, Gennaro's butternut squash & pancetta penne, Michelas kale, ricotta & squash omelette, Warm salad of roasted squash, prosciutto and pecorino, Roasted chicken breast with creamy butternut squash and chilli, Roast squash, sage, chestnut and pancetta risotto, Pot-roasted shoulder of lamb with roasted butternut squash and sweet red onions, Butternut squash muffins with a frosty top. Transfer to the baking sheets. Have made this twice, delicious.