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
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- 1 medium butternut squash, peeled and diced
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- 2 medium sweet potatoes, peeled and diced
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- 1 onion, finely chopped
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- 2 cloves garlic, minced
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- 2 tablespoons olive oil
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- 1 teaspoon ground cumin
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- 1/2 teaspoon smoked paprika (optional)
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- 1 liter vegetable stock
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- Salt and black pepper, to taste
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- 1/4 cup coconut milk or cream (optional, for extra creaminess)
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- 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.