Roasted Sweet Potato, Garlic and Squash Soup

Serves 4
Ready in 45 minutes 
Calories 419 kcals per serving 

 

Ingredients

• 500g sweet potatoes peeled and cut into chunks
• 1/2 butternut squash, cut into chunks 
• 3 tbsp olive oil 
• 2 onions, finely chopped
• 2 large garlic cloves, minced 
• 1l vegetable stock
• 100ml creme fraiche, plus extra to serve

Method 

1. Preheat oven, drizzle oil over the sweet potatoes and squash and roast for 25 minutes or until tender. Season well with salt/pepper as you wish. 
2. Put remaining oil in sauce pan and fry onions and garlic until soft. 
3. When veggies are roasted, add to a saucepan and use a hand blender. Add cooked onions, garlic. Add creme fraiche and blend until smooth. 
4. Reheat until hot and serve up.