Jamie Oliver Butternut Squash And Sweet Potato Soup

This delicious Jamie Oliver Roasted Butternut Squash and Sweet Potato Soup is prepared with onion, butternut squash, sweet potatoes, olive oil, ground cinnamon, and ground nutmeg. Serve this jamie oliver butternut squash & sweet potato soup as side for Pastitsio, Bacon Macaroni and Cheese, Pork Casserole or Chicken Tagine.

Jamie Oliver Butternut Squash And Sweet Potato Soup Ingredients

• 1 onion, roughly chopped
• 1 butternut squash, unpeeled, halved, seeds removed, cut into 1-inch cubes
• 500g sweet potatoes, unpeeled, cut into 1-inch thick rings
• 60ml olive oil
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1.5 liters of vegetable stock
• 125ml marsala wine
• Salt and freshly ground black pepper

For the Buttermilk Cheese Sauce

• 125g blue cheese, crumbled
• 250ml buttermilk

How To Make Jamie Oliver Butternut Squash And Sweet Potato Soup

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Prepare the Veggies: Place the chopped onion, butternut squash, and sweet potato on a baking sheet. Drizzle olive oil and sprinkle cinnamon and nutmeg over them.
3. Roast: Put the baking sheet in the oven and roast for 45 minutes to an hour, or until the veggies are soft.
4. Blend: Let the veggies cool a bit. Blend half of them with 500ml of vegetable stock in a food processor. Pour this into a large pan. Repeat with the remaining veggies and another 500ml of stock.
5. Final Touch: Add the remaining stock, and marsala wine, and season with salt and pepper. If the soup is too thick, add a bit more water.
6. For the Cheese Sauce: Blend the crumbled blue cheese and buttermilk in a food processor to make a paste. Serve this sauce on the side.
7. To Serve: Ladle the soup into bowls and drizzle some of the blue cheese sauce into each bowl. Leave the sauce on the table for guests to add more if they wish.

What To Serve With Butternut Squash And Sweet Potato Soup

This hearty Butternut Squash And Sweet Potato Soup pairs wonderfully with a slice of crusty bread or a simple green salad. For a more filling meal, consider serving it alongside grilled chicken or a cheese platter.

How To Store Butternut Squash And Sweet Potato Soup

In The Fridge:

Store the Butternut Squash And Sweet Potato Soup in an airtight container and keep it in the fridge for up to 3-4 days. Make sure to also store the buttermilk cheese sauce separately.

In The Freezer:

You can freeze this Butternut Squash And Sweet Potato Soup for up to a month by using a freezer-safe container, leaving some space at the top for expansion. The buttermilk cheese sauce is best used fresh and is not recommended for freezing.

How To Reheat Butternut Squash And Sweet Potato Soup

To reheat, transfer the Butternut Squash And Sweet Potato Soup from the fridge or freezer to a pot and warm it over low heat on the stove. If the soup is too thick after thawing, add a little water to reach your desired consistency. For the cheese sauce, it’s best to make a fresh batch if needed.

Check out More Soup Recipes From Jamie Oliver:

• Jamie Oliver Greek Fish Stew
• Jamie Oliver Spicy Tomato Soup
• Jamie Oliver Cauliflower And Blue Cheese Soup