I normally live off of salads for my lunches throughout the summer, so when autumn hits, I get my hat on to think of some tasty soups I can have instead. I had a fridge full of left over vegetables, and what better way to use them than in a warm and hearty soup.
This soup is made from butternut squash, sweet potato, peppers and carrot. However, you can adapt it to whatever you may have lying around in your own kitchen…but whatever you add, you’re guaranteed to have a tasty winter warmer for lunch!
Butternut Squash and Sweet Potato Soup
Prep Time: 10 minutes Cook Time: 20 – 30 minutes Servings: 4
- 1/2 butternut squash, peeled and cut into cubes (can use one whole squash if wanting to make bigger batch)
- 3 sweet potatoes, peeled and cut into cubes
- 2 yellow or orange bell peppers, cut into wedges
- 3 – 4 carrots, peeled and diced
- 1 large onion if not following FODMAP diet, diced
- 1 tablespoon olive oil
- 1 teaspoon of cumin and rosemary
- salt and pepper
- 1 pint vegetable or chicken stock
- 1/2 to 1 pint water, depending on thickness or soup desired
- Pre-heat oven to 190 degrees
- Prepare all the vegetables as directed above, place into a baking tray and drizzle over the oil, salt and pepper. Roast for 20 – 30 minutes, stirring halfway through, until cooked and tender
- In a large pan on the hob, heat a dash of oil or a knob of butter until bubbling. Add in the diced onion if using and cook until softened
- Once the vegetables in the oven are cooked, add these to the pan and stir all together
- Pour in the stock and the herbs and spices. Leave to cook for a 5 minutes until bubbling
- Pour contents of pan into a blender, or use a stick blender directly into the pan and blitz until smooth. If the soup is a little thick, add the additional water until it reaches the consistency you like
- Taste and season, adding more herbs and spices if you need it
- Pour into a bowl and enjoy, either with a side salad or a hunk of bread!