This butternut squash, sweet potato and rosemary soup is super quick, nutritious and wonderfully autumnal. One of my favourite things about autumn food is the array of squash that are available, so switch them up and experiment with some different varieties!
(Image courtesy of @frankjenk)
Butternut squash, sweet potato and rosemary soup
Two cloves of garlic
One butternut squash
Two small sweet potatoes
Three celery stalks
One litre of chicken stock
1. Start by chopping the butternut squash in half, scoring the flesh and covering in olive oil, salt and a few rosemary sprigs. Pop this in a pre-heated oven (200’C) until tender.
2. Finely chop the onion, leeks and garlic and gently sauté in some olive oil. When soft, add the roasted butternut squash flesh, the peeled and cubed sweet potato, a sprig of rosemary and stock.
3. Bring to the boil, then simmer until the sweet potato is tender (approx 30 mins).
4. Blend and server with a dollop of creme fraîche. mmm