Roasted Sweet Potato, Garlic and Squash Soup

Serves 4
Ready in 45 minutes 
Calories 419 kcals per serving 



  • 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


  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. 


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