Roasted butternut squash and sweet potato soup

Autumn is slowly coming with all its charm of colored leafs and dark evenings. It’s getting colder, it’s raining a lot more and for me that means soup season! I love a good hot soup on a dark, rainy night.

So here is my recipe for four people for this soup:

🍠 4 small or 2 big sweet potatoes

🍠 1 butternut squash medium size

🍠 1 medium size carrot

🍠 1 white onion

🍠 3 garlic cloves

🍠 fresh chili after taste

🍠 about 2×1 cm fresh ginger

🍠 400ml coconut milk

🍠 vegetable stock

🍠 vegetable oil

🍠 water

🍠 sunflower seeds (optional)

🍠 salt

🍠 pepper

🍠 herbs

🍠 oat fraiche (optional)

🍠 fresh parsley (optional)

Start with putting the oven on at 200C. Peel and chop the sweet potatoes and butternut squash and put them in a bowl and save the pumpkin seeds. Poor about 2 tablespoons of vegetable oil on them and add salt, pepper and herbs. Mix around so they are all covered in oil and spices and put them on an oven tray and in the oven for about 15-20 min depending on the size of your pieces.

Meanwhile peel and chop the onion, garlic, ginger, carrot and chili. Put them all in a big pot with a tablespoon of vegetable oil and fry at medium heat. So they get soft but not colored. Then add about 4dl of water, herbs, salt, pepper and vegetable stock. Let simmer.

I usually put the grill on the oven for a few minutes in the end to give the potatoes and pumpkin some more color but be careful so they don’t burn. Then take them out, add them to the pot and add the coconut milk. I use an immersion blender to make the soup smooth.

Then heat up a pan with some vegetable oil and put the pumpkin seeds and sunflower seeds in but be a bit careful cause they burn easily and they might pop so maybe use a lid. Mix the seeds with some freshly chopped parsley and salt.

Put the soap in a bowl, add a spoon of fraiche in the middle, sprinkle with the roasted seeds and serve with garlic bread!

I hope you enjoy this one as much as I do!

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