Roasted sweet potato, butternut squash and carrot soup 


I’m so obsessed with soup at the moment, and for good reason – it’s comforting, filling, inexpensive, quick, great for batch cooking, hydrating, nourishing, and above all, delicious. One of my favourite things about this time of year is all the lovely seasonal vegetables, with sweet potato, butternut squash and carrot being my firm favourites. I couldn’t choose just one so I made this soup using all three and it was so delicious I just had to share it with you all!

All of these veggies bring a lovely hint of sweetness to this soup, and the butternut squash gives it a wonderfully creamy and rich texture – no need for any dairy here! It’s just so yummy that I’ve been making big batches and having it for lunch most days at the moment!

But not only is it souper delicious (sorry) it’s also souper good (sorry again) for your beautiful body too! The vegetables are packed with vitamins A, B, C and E as well as loads of fibre, ginger can aid digestive problems and garlic can help you fight off those pesky winter colds! So give it a try – I bet you’ll love it and your body will thank you too!

Makes lots of scrumptious soup, enough for at least four people

Ingredients

  • 2 small sweet potatoes
  • 1 butternut squash
  • 3 medium sizes carrots
  • 1 clove garlic, peeled and chopped in half
  • 1/2 tsp smoked paprika
  • 1 tsp of fresh ginger
  • 3 tbsp rapeseed oil
  • 1/2 tsp Himalayan sea salt

Peel the veggies (and de-seed the butternut squash too) and chop them into large chunks. Place them and the garlic clove on a lined baking sheet , drizzle with rapeseed oil and sprinkle over the smoked paprika and salt. Bake at 180 degrees for about 45 minutes, until all the veggies are lovely and soft.

Take half the vegetables and one half of the garlic clove, and place in a blender with half of the ginger and about 750ml warm water water (I recommend adding it in a couple of hundred ml at a time so that you get your desired consistency as some people like their soup thicker than others). Blend for around two minutes, then pour into bowls or tupperware and repeat with the other half of the veggies, garlic and ginger. If it’s warm enough for you then serve straight away, but if you prefer your soup piping hot then pop it into a saucepan on a low heat and stir until it reaches your desired temperature. We hope you love it!

Love, Mrs H xx

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