Roast Butternut Squash & Sweet Potato Soup

• medium onions (roughly chopped)↗2
• garlic cloves (finely chopped)↗2
• 1 large butternut squash or 2 small butternut squash, skinned, seeded & chopped into 1 inch cubes↗2
• sweet potatoes↗12 ounces
• carrots (tops removed & chopped into 1 inch cubes)↗6 ounces
• extra virgin olive oil↗4 tablespoons
• unsalted butter↗2 ounces
• seasoning

Step-by-step instructions

1. 1

   Place the cubed squash and carrots in a large roasting tray, toss in half the oil and place in a pre-heated 200C (180C Fan) for 20 minutes (or until soft & lightly browned).

2. 2

   Using a large saucepan, gently fry the onions and garlic in the remaining oil for 5 minutes until the onions are translucent.

3. 3

   Peel and chop the sweet potatoes, add to the pan cover with water, season and simmer for 10-15 minutes.

4. 4

   Remove the roasting tray and add the contents to the pan (transfer some of the water from the pan to the roasting tray and heat for a few minutes to remove the oils etc from the tray and return to the pan).

5. 5

   Liquidise.

6. 6

   Return to the pan, add the butter to melt and adjust seasoning if required.

7. 7

   Optional: Add a little whole milk.