Roasted Squash, Sweet Potato and Garlic Soup.

My roasted squash, sweet potato and garlic soup will convert every soup hater into a soup lover for all time.  Yes, it’s that god!  If you love roasted garlic like I do then you can probably already imagine how good this soup tastes.  All soft like butter and nutty and sweet in flavour.

This soup is easy to prepare because you do not need to peel the squash or sweet potato before roasting.  You simply cut the squash and potatoes in half, remove the seeds from the squash, place on a baking tray cut side up, cover in olive oil, roast, then soon out the flesh.  Don’t peel the garlic either.  The skin protects the cloves from the heat and keeps them from burning and turns them into butter instead.

Proper comfort food for the soul.  Velvety, creamy, subtly sweet, and warming soup. The soft caramelised butternut squash and sweet potatoes will make your kitchen smell like pure bliss.  An excellent source of vitamin A essential for healthy vision, skin and a properly functioning immune system to fight off germs.

Serves 6

Time: 1hr 20 minutes

Perfect comfort food that will make your kitchen smell like heaven.

Ingredients

1 sweet potato, 350g/12oz

1 butternut squash/acorn squash

4 shallots

olive oil

5-6 garlic cloves, unpeeled

850 ml/ 1.5 pints chicken stock

125 ml/ 4 fl oz single cream

salt and pepper to season

 

Mmmm!

Preparation Method:

  1. Preheat the oven to 190C/375F/Gas mark 5.
  2. Cut the sweet potato, squash and shallots in half lengthways, through to the stem end.  Scoop the seeds out of the squash.  Brush them with oil.
  3. Put the vegetables cut-side up, in a roasting tin.  Add the garlic cloves.  Roast in the oven for about 40 minutes, until tender and light brown.
  4. When cool scoop put the flesh from the potato and squash halves and put in a saucepan with the shallots.  Remove the garlic peel and add the soft insides to the other vegetables.
  5. Add the stock and a pinch of salt.  Bring just to about the boil, reduce the heat and simmer, partially covered, for about 30 minutes stirring occasionally, until the vegetables are very tender.
  6. Allow the soup to cool slightly, then transfer to a food processor or blend with a hand held blender until smooth.
  7. Return the soup to the rinsed out saucepan and stir in the cream.  Season with salt and pepper and simmer for 5-10 minutes until completely heated through.  Ladle into warm serving bowls and serve with crusty bread and butter.

Food for the soul to see you through the last of the cold weather.