Adan Kendric Jamie Oliver’s Butternut and Sweet Potato Soup is a comforting and wholesome dish perfect for cozy evenings or as a light starter. Packed with the natural sweetness of butternut squash and sweet potatoes, this soup is beautifully creamy and flavorful, with a hint of warm spices. It’s a simple recipe that’s nutritious and satisfying.
Why This Recipe Is a Must-Try
- Nutrient-Packed: Loaded with vitamins and antioxidants.
- Rich and Creamy: Naturally smooth and indulgent.
- Quick and Easy: Ready in under an hour with simple steps.
- Perfect for Any Occasion: Works as a starter, side, or light meal.
- Customizable: Add spices or toppings to suit your taste.
What is Jamie Oliver’s Butternut and Sweet Potato Soup?
Jamie Oliver’s Butternut and Sweet Potato Soup is a simple yet flavorful dish made by blending roasted butternut squash, sweet potatoes, and aromatic spices. This soup is naturally creamy and offers a delightful combination of sweet and savory flavors.
Ingredients for Jamie Oliver’s Butternut and Sweet Potato Soup
- 1 medium butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1-liter vegetable stock
- Salt and black pepper, to taste
- 1/4 cup coconut milk or cream (optional, for extra creaminess)
- Fresh parsley or cilantro, chopped, for garnish
Step-by-Step Instructions to Prepare Jamie Oliver’s Butternut and Sweet Potato Soup
Step 1: Roast the Vegetables
Preheat your oven to 200°C (400°F). Toss the diced butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
Step 2: Sauté the Onion and Garlic
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic, cumin, and smoked paprika, and cook for another minute until fragrant.
Step 3: Add the Roasted Vegetables
Transfer the roasted butternut squash and sweet potatoes to the pot. Stir well to coat the vegetables with the onion and spice mixture.
Step 4: Add Stock and Simmer
Pour in the vegetable stock and bring to a boil. Reduce the heat to low and let the soup simmer for 10-15 minutes to allow the flavors to blend.
Step 5: Blend the Soup
Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a countertop blender. For a creamier texture, stir in coconut milk or cream at this stage.
Step 6: Adjust Seasoning and Serve
Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm with crusty bread or a side salad.
Other Jamie Oliver Recipes
What to Serve with Jamie Oliver’s Butternut and Sweet Potato Soup
- Crusty Bread: Perfect for dipping into the creamy soup.
- Side Salad: A fresh green salad complements the rich flavors.
- Grilled Cheese Sandwich: A hearty pairing for a complete meal.
- Toasted Seeds: Sprinkle toasted pumpkin or sunflower seeds for added texture.
- Yogurt Swirl: A dollop of Greek yogurt adds tang and creaminess.
Expert Tips for Mastering Jamie Oliver’s Butternut and Sweet Potato Soup
- Roast for Depth of Flavor: Roasting the vegetables enhances their natural sweetness.
- Don’t Skip the Spices: Cumin and paprika add warmth and complexity.
- Blend in Batches: If using a countertop blender, avoid overfilling to prevent spills.
- Add Coconut Milk Last: Stir it in after blending to maintain the creamy texture.
- Store Leftovers Properly: Refrigerate for up to 3 days or freeze for longer storage.
Variations of Jamie Oliver’s Butternut and Sweet Potato Soup
- Spicy Version: Add a pinch of chili flakes or cayenne pepper for heat.
- Herb-Infused: Add fresh thyme or rosemary during cooking for an aromatic touch.
- Ginger Twist: Stir in grated ginger for a warming kick.
- Protein Boost: Add cooked lentils or chickpeas for extra protein.
- Vegan Creaminess: Use plant-based cream or coconut milk for a vegan-friendly version.
How to Store Leftover Jamie Oliver’s Butternut and Sweet Potato Soup
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. For longer storage, freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Value (Per Serving)
- Calories: 180 kcal
- Protein: 3g
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 5g
FAQs
Can I freeze Jamie Oliver’s Butternut and Sweet Potato Soup?
Yes, this soup freezes well. Allow it to cool completely, transfer it to airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop before serving.
How do I make this soup creamier?
To make the soup creamier, add coconut milk, heavy cream, or a dollop of Greek yogurt after blending. You can also blend it longer for a smoother texture.
Can I use other vegetables in this soup?
Yes, you can add carrots, parsnips, or even red bell peppers to this soup for additional flavor and texture. Adjust seasoning and cooking time accordingly.
What toppings go well with butternut and sweet potato soup?
Popular toppings include toasted pumpkin seeds, croutons, a swirl of cream or yogurt, fresh parsley, or a drizzle of olive oil for added flavor and texture.
Final Words
Jamie Oliver’s Butternut and Sweet Potato Soup is a wholesome and flavorful dish that’s easy to make and packed with nutrients. Whether you enjoy it as a light meal or pair it with hearty sides, this soup is a comforting choice for any occasion. Customize it with your favorite toppings and enjoy!
Print
Jamie Oliver Butternut and Sweet Potato Soup
- Prep Time: 15 minutes
- Cook Time: 40
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: British
Description
Jamie Oliver’s Butternut and Sweet Potato Soup is a simple yet flavorful dish made by blending roasted butternut squash, sweet potatoes, and aromatic spices. This soup is naturally creamy and offers a delightful combination of sweet and savory flavors.
Ingredients
-
- 1 medium butternut squash, peeled and diced
-
- 2 medium sweet potatoes, peeled and diced
-
- 1 onion, finely chopped
-
- 2 cloves garlic, minced
-
- 2 tablespoons olive oil
-
- 1 teaspoon ground cumin
-
- 1/2 teaspoon smoked paprika (optional)
-
- 1 liter vegetable stock
-
- Salt and black pepper, to taste
-
- 1/4 cup coconut milk or cream (optional, for extra creaminess)
-
- Fresh parsley or cilantro, chopped, for garnish
Instructions
Preheat your oven to 200°C (400°F). Toss the diced butternut squash and sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic, cumin, and smoked paprika, and cook for another minute until fragrant.
Transfer the roasted butternut squash and sweet potatoes to the pot. Stir well to coat the vegetables with the onion and spice mixture.
Pour in the vegetable stock and bring to a boil. Reduce the heat to low and let the soup simmer for 10-15 minutes to allow the flavors to blend.
Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches using a countertop blender. For a creamier texture, stir in coconut milk or cream at this stage.
Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve warm with crusty bread or a side salad.
