I love a Roast and I normally have leftovers so I normally make Roast Dinner Soup, but I created this Autumnal Roast Butternut Squash and Sweet Potato Soup Recipe and it really tasted lovely, so I thought I'd share it with the world.
1/2 Butternut Squash
1 Sweet Potato
2 Garlic Cloves
1.5 pints Vegetable Stock (or Beef Stock or Chicken Stock)
Put the oven on Gas Mark 7 to warm up.
Cut the Butternut Squash, Sweet Potato and Onion into bite size chunks. Place these in a roasting tray. Peel the garlic cloves and place in the roasting tray too.
Mix together two tablespoons of Lemon Juice with a tablespoon of Olive Oil and season as you like. I used Salt and Pepper the time I took pictures, but have used different herbs I have in the cupboard too. Pour the oil mixture over the vegetables, making sure that they are all covered.
Roast the vegetables for forty minutes, making sure to stir the vegetables after Twenty minutes so that all the vegetables get an even colour.
After the vegetables have roasted add to a pan along with the stock. Simmer the vegetable mixture for five minutes or so to ensure the vegetables are soft.
Let the mixture cool before transferring half the vegetables and all the stock into the Blender. Use the Puree function to make the mixture in to soup before transferring back into the pan (along with the non chopped vegetables) and heating for five minutes before serving.
Serve with plenty of buttered bread and you will easily serve four.
We were sent the Bodum Bistro Blender to review.
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