About this recipe:Butternut squash, sweet potato, carrot and a full bulb of garlic are roasted, then added to a vegetable and apple stock to make this deliciously thick, vegetarian soup. Use an immersion blender to make it thick and creamy without the need for cream! It's also nice with curry powder instead of cayenne if you fancy more of a kick!
1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 whole bulb of garlic
1 1/2 tablespoons olive oil
1/2 teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 celery sticks, sliced
1 onion, chopped
1/2 teaspoon nutmeg
1/2 teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
1 litre vegetable stock
240ml apple juice or apple cider
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Preheat oven to 200 C / Gas 6. Line a roasting tin or baking tray with parchment paper.
Arrange butternut squash halves, carrot chunks, sweet potato chunks and a whole garlic bulb onto the prepared baking tray. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt and black pepper.
Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; cook until the celery and onion have softened, about 8 minutes. Add apple and continue to cook and stir until apples begin to get soften, about 2 minutes more.
Pour vegetable stock and apple juice into the pot; bring to the boil, reduce heat to medium-low and simmer for 30 minutes.
Stir roasted squash, carrot, sweet potato and garlic into the pot. Blend soup with an immersion blender until smooth.