Sweet Potato and Butternut Squash Soup (With a Hint of Jamaica!) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is so so creamy and naturally sweet. For a Vegan version, don't use milk. I use a bought spice mix of Jamaican Jerk Seasoning but anything similar will be just as good I would think. Ingredients:
2 sweet potatoes (large) |
1 butternut squash (medium) |
2 inches gingerroot (cubed) |
3 garlic cloves |
salt |
3/4 pint vegetable stock |
2 teaspoons jamaican jerk seasoning |
2 white onions (medium) |
3 tablespoons olive oil |
milk (as required) |
Directions:
1. Preheat oven to 180°C.
2. Prepare the sweet potatoes and squash by peeling and cubing.
3. Peel and grate the root ginger.
4. Roast the sweet potatoes and squash in a little olive oil along with the garlic (leave whole) and grated ginger for approximately 25mins.
5. Prepare the veg stock and add jerk seasoning and chopped onions.
6. Add the roasted veg mix to the stock and simmer for approximately 20mins or until the veg is very soft.
7. Remove from the heat and blend with a hand blender until smooth. Add the milk as you are doing this as the soup will be quite thick so use the milk to thin it out and to add extra creaminess. Season with salt if necessary.
8. Serve.
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