Roasted butternut and sweet potato soup


Butternut squash is a versitile winter veg that is rich in vitamin C and packed full of Beta Carotene, an antioxidant that has been found to help protect against cancer. Squash is also a good source of fibre, and contains B vitamins, potassium and zinc. The addition of sweet potato in this recipe gives the soup a nice texture.


1 butternut squash, skin on, halved, seeds removed, cut into 1in cubes

500g sweet potatoes, skin on, cut into 1in rings

1 onion roughly chopped

60ml olive oil

1 tsp cinnamon (or spice it up with some cumin or chilli)

1.5 litres of vegetable stock

Freshly ground black pepper and salt

To cook:

1. Place butternut, sweet potato and onion on a baking sheet. Drizzle with oil and sprinkle with cinnamon. Bake for 35-45 minutes, or until tender.

2. Allow the vegetables to cool slightly, then place a third of them into a blender with 500ml of the vegetable stock. Blend to a puree and transfer to a large pan. Repeat twice more with the remaining vegetables and stock. Add more water for a thinner soup.

3. Heat gently in the pan, adding freshly ground black pepper and salt to taste.                                             

4. Serve with light toasted seeds or cashew nuts to add protein to the soup