Roasted squash, red pepper and sweet potato soup
I gave Annabelle one of our large blue Hubbard squashes a while back (they keep forever!) and she reciprocated by returning carton of delicious soup. Great idea using sweet potatoes, not normally a favourite of mine. This is the recipe.
| Roasted squash, red pepper and sweet potato soup | |
|---|---|
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| Roast squash, red pepper & sweet potato soup | |
| Servings: | Serves 4 to 6 and freezes well |
| Calories per serving: | 642 |
| Ready in: | 1 hour 20 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 27th October 2012 |
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Best recipe reviewA winter warmer 4.1/5 Or judging by the season, maybe an Autumn warmer? 😜 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- About 1.2 kg unpeeled squash, chopped
- * An ice-cream scoop is ideal for removing the seeds
- 1 litre of vegetable stock
- 6 small sweet potatoes, peeled and cut into 2cm rings
- 1 whole bulb garlic - unpeeled
- 4 red peppers cut in half length-wise, membranes, seeds and stalks removed
- Olive oil
- 2 teaspoons Pimentón de La Vera
- Pinch of chilli flakes
- Salt and pepper to taste
Mise en place
- Preheat the oven to 200° C (400° F - gas 6)
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Roasted vegetables
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A very full pan, ready for the oven
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The ingredients
Method
- Halve the peppers and arrange with the rest of the vegetables on a lightly oiled baking tray
- Drizzle with a little olive oil and season with salt and pepper and sprinkle with chilli flakes (to taste)
- Roast until the squash and sweet potatoes are soft, about 30 to 50 minutes. Reserve any spare liquid to add to the soup mix
- Squeeze the softened garlic from the bulbs
- Scoop the flesh from the squash, discarding the skin
- Remove the stalks and membranes from the red peppers and roughly chop
- Add all the ingredients to a blender
- If your blender is large enough add of the stock, if not, just enough make the mixture slightly fluid
- Blitz to a purée, add the remaining stock, mix well and simmer for 10 minutes
- Season to taste and serve with crusty bread
Chef's notes
The quantities of ingredients don't need to be precise. Use what you have. The sweet potatoes came in one bag and weighed about 900g, the 1/3rd of the squash weighed about 1.4 kg with seeds and I used a mix of red sweet peppers and Romano peppers because that's what were reasonable at the time.
It also seemed a good excuse to use some of my garlic/Szechuan/chilli oil as well!
On tasting, the soup was extremely rich and rather over-sweet for my taste so I added an extra 500 ml of water and 2 tablespoons of sherry vinegar. This redressed the balance and the resulting soup is now pretty good. I would probably make half the quantity next time. It goes a long way!
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