Quick & Easy Jamie Oliver Butternut Squash And Sweet Potato Soup Recipe

Jamie Oliver’s butternut squash and sweet potato soup transforms humble ingredients into a comforting culinary experience that warms both body and soul.

Seasonal vegetables dance together in a symphony of rich, earthy flavors that instantly transport you to a cozy kitchen.

Smooth and velvety textures mingle with subtle spices, creating a harmonious blend that feels like a warm embrace.

The golden-hued soup reflects the vibrant colors of autumn, promising nourishment and satisfaction in every spoonful.

Nutritious ingredients come together effortlessly, turning simple produce into an elegant dish that impresses without complexity.

Each ingredient contributes its unique character, building depth and complexity that surpasses typical soup recipes.

Robust and hearty, this soup stands as a testament to cooking that celebrates wholesome, uncomplicated ingredients: prepare to be delighted.

Why Jamie Oliver’s Butternut Squash and Sweet Potato Soup Is Pure Comfort

• Unlock Roasted Veggie Magic: Jamie Oliver's method transforms humble butternut squash and sweet potato into a deeply caramelized flavor powerhouse by roasting them, which intensifies their natural sweetness and creates complex taste layers.
• Customize Your Comfort: The flexible recipe allows personalization with the blue cheese sauce on the side, letting each person adjust the tanginess and richness according to their preference, making it perfect for diverse taste buds.
• Wintertime Wellness Boost: Packed with nutrient-dense vegetables and warming spices like cinnamon and nutmeg, this soup delivers a cozy, nutritious meal that fights off cold-weather blues while providing substantial nourishment.
• Effortless Gourmet Experience: Despite looking sophisticated, the recipe requires minimal cooking skills and basic kitchen tools, making it accessible for home cooks of all levels who want to create restaurant-quality soup without complicated techniques.

All the Building Blocks for Jamie Oliver’s Butternut Squash and Sweet Potato Soup

• Butternut Squash: Sweet winter squash with rich, creamy texture perfect for roasting and adding depth to soups.
• Sweet Potato: Adds natural sweetness and vibrant orange color with smooth, hearty consistency.
• Onion: Aromatic base that provides foundational flavor and depth to the soup.

• Cinnamon, Nutmeg: Warm spices that complement the natural sweetness of squash and sweet potato.
• Salt, Pepper: Essential seasonings to enhance and balance the overall soup flavor.

• Vegetable Stock: Provides liquid base and additional savory flavor for blending and cooking.
• Marsala Wine: Adds rich, complex depth and slight sweetness to the soup.

• Blue Cheese: Strong, tangy cheese that creates a creamy, bold sauce.
• Buttermilk: Helps create smooth, pourable consistency for the cheese sauce.

• Olive Oil: Used for roasting vegetables and adding richness to the dish.

Bringing Jamie Oliver’s Butternut Squash and Sweet Potato Soup to Life

Step 1: Prepare The Oven

Preheat the oven to 400°F (200°C) and grab a large baking sheet.

Step 2: Chop And Season Vegetables

• Chop 1 onion
• Cube 1 butternut squash
• Cube 1 sweet potato

• 1 pinch cinnamon
• 1 pinch nutmeg

Step 3: Roast The Vegetables

Slide the baking sheet into the oven and roast for 45-60 minutes until vegetables are soft and caramelized.

Step 4: Create Soup Base

• Half the roasted vegetables
• Vegetable stock

Pour each batch into a large pan.

Step 5: Season And Adjust Soup

• Salt
• Pepper

Thin with water if soup seems too thick.

Step 6: Prepare Blue Cheese Sauce

• Crumbled blue cheese
• Buttermilk

Create a smooth, creamy sauce.

Step 7: Serve And Enjoy

Ladle soup into bowls. Drizzle blue cheese sauce on top. Place extra sauce on the table for guests.

Tips to Make Jamie Oliver’s Butternut Squash and Sweet Potato Soup Shine

• Freeze Smartly: Store this soup in airtight containers for stress-free meals up to 3 months later, perfect for busy weeknights.
• Customize Spice Levels: Blend smoked paprika or ground cumin to transform the soup's flavor profile and match your taste preferences.
• Elevate Texture Smoothness: Strain blended soup through a fine-mesh sieve to remove vegetable fibers, creating an ultra-silky consistency.
• Select Premium Squash: Pick butternut squash with matte, unblemished skin that feels heavy, signaling peak ripeness and maximum flavor potential.
• Roast with Aromatic Herbs: Coat vegetables in fresh thyme or rosemary before roasting to intensify natural sweetness and develop complex taste dimensions.

Preserving Jamie Oliver’s Butternut Squash and Sweet Potato Soup

Seal the soup in heavy-duty, freezer-grade glass containers for maximum preservation. Glass prevents chemical leaching and maintains flavor integrity better than plastic alternatives. Label each container with the date and contents to track freshness efficiently.

Portion the soup into individual serving sizes before freezing. This strategy allows quick thawing of exactly what you need without compromising the entire batch’s quality. Small portions defrost faster and reduce potential waste.

Transfer frozen soup to the refrigerator overnight for gradual, safe defrosting. Avoid rapid temperature changes that could compromise texture and nutritional value. Gently reheat on the stovetop, stirring occasionally to restore original consistency and prevent scorching.

Flavor Variations for Jamie Oliver’s Butternut Squash and Sweet Potato Soup

• Moroccan Spice Infusion: Replace cinnamon and nutmeg with ras el hanout spice blend. Add cumin and coriander for deeper warmth. Garnish with toasted pumpkin seeds and a dollop of harissa yogurt.
• Coconut Thai Style: Swap vegetable stock with coconut milk. Include ginger, lemongrass, and red chili. Finish with fresh cilantro and a squeeze of lime. Top with crispy shallots for extra crunch.
• Smoky Southwestern Upgrade: Roast vegetables with smoked paprika and chipotle powder. Use chicken stock instead of vegetable. Add black beans and corn kernels. Drizzle with lime crema and sprinkle with chopped green onions.
• Creamy Nordic Approach: Incorporate diced apple during roasting. Replace blue cheese sauce with dill-infused crème fraîche. Garnish with toasted pumpkin seeds and fresh chives. Add a touch of white pepper for subtle heat.

Concluding Thoughts on Jamie Oliver’s Butternut Squash and Sweet Potato Soup

Culinary magic springs from Jamie Oliver’s butternut squash and sweet potato soup, where roasted vegetables dance with warming spices and rich blue cheese sauce.

Mediterranean-inspired comfort fills each spoon with deep, complex flavors that whisper autumn’s secrets.

Nutmeg and cinnamon create mysterious undertones while caramelized edges bring unexpected depth to this classic recipe.

Seasonal ingredients transform simple vegetables into a luxurious experience that connects home cooks with global gastronomy.

Mediterranean warmth emerges through carefully selected spices and thoughtful preparation techniques.

Adventurous palates will discover pure delight in this soul-warming soup – so grab your ladle, share this recipe, spread the love, and let deliciousness inspire passionate conversation among friends!

Jamie Oliver Butternut Squash And Sweet Potato Soup Recipe

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4.7 from 40 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Warm, comforting Jamie Oliver’s butternut squash and sweet potato soup offers a delightful blend of seasonal vegetables and aromatic spices. Creamy and nourishing, you’ll savor each spoonful of this hearty recipe that brings Italian-inspired flavors straight to your kitchen.

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Ingredients

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Produce (Vegetables):

• 1 onion, roughly chopped
• 1 butternut squash, unpeeled, halved, seeds removed, cut into 1-inch (2.5 cm) cubes
• 500 grams (1.1 pounds) sweet potatoes, unpeeled, cut into 1-inch (2.5 cm) thick rings

Spices and Seasonings:

• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• Salt and freshly ground black pepper

Liquids and Dairy:

• 60 milliliters (2 fluid ounces) olive oil
• 1.5 liters (6.3 cups) vegetable stock
• 125 milliliters (4.2 fluid ounces) marsala wine
• 125 grams (4.4 ounces) blue cheese, crumbled
• 250 milliliters (8.5 fluid ounces) buttermilk

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Instructions

1. Preheat the oven to 400°F (200°C), ensuring the rack is positioned in the middle for even roasting.
2. Spread the chopped onion, butternut squash, and sweet potato evenly across a large rimmed baking sheet, creating a single layer to promote optimal caramelization.
3. Generously drizzle extra virgin olive oil over the vegetables, then sprinkle ground cinnamon and freshly grated nutmeg to enhance their natural sweetness and depth of flavor.
4. Roast the vegetables in the preheated oven for 45 to 60 minutes, stirring once halfway through to ensure uniform browning and tenderness.
5. Remove the roasted vegetables and allow them to cool for 10 minutes, which will make blending easier and prevent potential burns.
6. Working in two batches, transfer the roasted vegetables to a food processor and combine with 2 cups (500 milliliters) of vegetable stock, processing until smooth and creamy.
7. Pour each processed batch into a large cooking pot, maintaining a consistent texture throughout the soup.
8. Add the remaining vegetable stock and marsala wine to the pot, stirring to integrate the flavors and create a harmonious liquid consistency.
9. Season the soup with kosher salt and freshly ground black pepper, tasting and adjusting the seasoning as needed. If the soup appears too thick, gradually incorporate additional vegetable stock or water.
10. For the blue cheese sauce, combine crumbled blue cheese and buttermilk in a food processor, blending until a silky, pourable sauce forms.
11. Ladle the warm soup into serving bowls, then artfully drizzle the blue cheese sauce on top, allowing guests to add extra sauce according to their preference.

Notes

• Blue cheese sauce delivers a bold, tangy kick that transforms this soup from ordinary to extraordinary.
• Marsala wine weaves a subtle complexity through the soup’s rich, comforting base.
• Roasting vegetables concentrates their natural sugars, creating deeper, more intense flavor profiles.
• Cinnamon and nutmeg introduce warm, aromatic whispers that dance beautifully with the soup’s earthy undertones.
• Storing leftovers in the refrigerator keeps this soup delicious for 3-4 days, perfect for quick meals throughout the week.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 220 kcal
• Sugar: 5 g
• Sodium: 500 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 15 mg