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Roasted Squash & Sweet Potato Soup
Starter

Roasted Squash & Sweet Potato Soup

1 hServes 4Nutri-Score A€€
from @essen_paradies36 imports0 cooked
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what you need

Ingredients

4 people
  • butternut squash (peeled, deseeded, cut into chunks)Produce800 g
  • sweet potato (peeled, cut into chunks)Produce500 g
  • onion (peeled, quartered)Produce1 piece
  • garlic (peeled)Produce3 pieces
  • olive oilPantry30 ml
  • vegetable stockPantry800 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

214kcal

Carbs
33 g
Proteins
3 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Stockpot
  • Immersion blender

step by step

Method

  1. Roast the vegetables

    • Preheat the oven to 200 °C.
    • Toss the squash, sweet potato, onion and garlic with the olive oil, salt and pepper.
    • Spread on a baking tray in a single layer.
    Step 1

  2. Simmer the soup

    • Transfer the roasted vegetables to a stockpot.
    • Pour in the vegetable stock.
    • Bring to a boil, then simmer until the vegetables are very tender.
    Step 2

  3. Blend and serve

    • Blend the soup until smooth with an immersion blender.
    • Adjust the seasoning and serve hot.
    Step 3
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