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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 400°F (200°C), ensuring the rack is positioned in the middle for even roasting.
- Spread the chopped onion, butternut squash, and sweet potato evenly across a large rimmed baking sheet, creating a single layer to promote optimal caramelization.
- 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.
- Roast the vegetables in the preheated oven for 45 to 60 minutes, stirring once halfway through to ensure uniform browning and tenderness.
- Remove the roasted vegetables and allow them to cool for 10 minutes, which will make blending easier and prevent potential burns.
- 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.
- Pour each processed batch into a large cooking pot, maintaining a consistent texture throughout the soup.
- Add the remaining vegetable stock and marsala wine to the pot, stirring to integrate the flavors and create a harmonious liquid consistency.
- 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.
- For the blue cheese sauce, combine crumbled blue cheese and buttermilk in a food processor, blending until a silky, pourable sauce forms.
- 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