Roasted Butternut and Roasted Sweet Potato Soup

 

 

I made this soup after deciding what to do with a left over giant butternut and few sweet potato's.  Roasting the vegetables with skins on again proved to be the option in preserving their flavor and nutrition. 

For this soup I used a lemon extra virgin olive oil infusion, which added to the flavours of cinnamon, nutmeg and rosemary and brought a great finish to the this hearty meal for a cold day.  Caramelising the onions also went a long way in developing the flavours further.

I opted not to blend this soup and was glad that I didn't.  Freezing maybe not be an option as the sweet  potato may retain water during this process, if not blended.  However, after having a cup, you still may blend for a smoother finish and freeze for a ready made meal choice.



Ingredients

 

2 tblsp ghee or (infused) olive oil

1 large onion roughly diced 

3 garlic cloves (peeled and smashed)

3 small sweet potato's

2 medium butternuts (cut length-wise, seeded)

4-6 cups home-made chicken or vegetable stock or 2 cups stock, 3 cups water

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp dried or fresh rosemary

Himalayan salt and freshly ground black pepper to taste

                   

Optional

roasted cumin seeds sautéed with the onion

Cooked and shredded chicken breasts

green chilli

1/2 cup coconut cream or coconut milk

 

 

Here's How

 

• Heat the oven to 200 degrees celcius

• Line a baking sheet with aluminum foil. Place the butternut and sweet potato pieces cut-side up or whole but  pierced to prevent an oven implosion, on the baking sheet. Use 1 tablespoon of the ghee or olive oil and brush all of it over the tops and insides of the squash halves and sweet potato.  You may also sprinkle on the cinnamon and nutmeg powders now for an infusion of the spices Season generously with salt and pepper if you cut the butternut in half before roasting.(alternatively, you can rub just the oils on evenly with your fingers).  Roast until knife tender, about 50 minutes to 1 hour.

 

 

• Slice the onion roughly. Add the remaining tablespoon of olive oil or ghee in a large pot over medium heat. Add the onion,  and garlic, and cook, stirring occasionally, until softened and if you prefer, caramelised, about 10 minutes. Remove the pot from the heat and set aside.

• When the butternut and sweet potato are ready, wait until it is cool enough to handle. Using a large spoon, scoop the flesh into the pot with the onions, and discard the skins.

 

 

• If you had not added the spices, add the cinnamon and nutmeg powders and dried rosemary, the stock, water, and salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of butternut, until the flavors combine, about 15 minutes. Remove the pot from the heat and stir in the coconut cream or coconut milk if you're adding this ingredient.

 

 

• Using a blender, purée the soup in batches until smooth, removing the small cap (the centre inner) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, use an immersion/stick blender.

 

• If you prefer, you may leave the soup chunky which gives it a rustic, wholesome finish.

 

 

• Taste and season with salt and pepper as needed. Serve garnished with your choice of nuts and seeds, if using.