Easy Winter Butternut Squash, Pumpkin & Sweet Potato Soup Recipe

Warm up this winter with this delicious and easy-to-make Butternut Squash, Pumpkin & Sweet Potato Soup! 🍂 Perfect for cosy nights or as a hearty meal with crusty bread, this soup is packed with seasonal flavours.

Ingredients:

1 butternut squash, medium size
1 pumpkin, small
4-5 garlic cloves
1 Leeks
3 sweet potatoes
Fine sea salt
Cracked black pepper
White ground pepper
2 white onion
Rapeseed oil
1 Stock cube Veg/chicken
300ml Hot water

Method:

1.Preheat the oven to 170 ° C. Start by peeling the squash, pumpkin and sweet potatoes. It is easier to peel the pumpkins and squash by cutting them in half and then again (smaller quarters are easier to manage), creating a flat surface. Using a sharp knife, slice the skin off the pumpkin and squash.

2.Once all the skin has been cut away. Cut the pumpkin, squash and sweet potatoes into the same size chunks. Cut the onions into quarters and chop the leeks.

3.In a large baking tray, place all the vegetables, cut the garlic cloves into chunks and add to the baking tray.

4.Season the vegetable with fresh thyme sprigs, black & white pepper and salt. Drizzle a generous amount of oil over the vegetable and toss until all vegetable chunks are covered evenly.

5.Bake in a preheated oven until vegetables are tender. Test by pushing a fork or knife and it should slide in with no pressure.

6.Dissolve the stock cube in hot water and add to the baked vegetable. Either place the baked vegetables into a pot and blend with an immersion blender or place into a liquidiser and blend until smooth (add more water if necessary). Add to a pot to simmer and reduce the liquid slightly.