Pumpkin and Sweet Potato Soup

Ingredients

• 1 butternut squash ((about 2 lbs))
• 1 lb sweet potatoes ((500 g))
• 3 cups vegetable stock
• 1 teaspoon Maldon salt
• 1 teaspoon sage
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon allspice

Instructions

1. 1

   Preheat your oven to 360 °F / 180 °C.

2. 2

   Peel and dice the sweet potatoes and butternut squash into similar sized chunks. Place them on a sheet pan, and coat with a thin layer of olive oil.

3. 3

   Roast the vegetables in the oven until they are soft enough to pierce with a fork, about 20 minutes.

4. 4

   Heat up some oil in a pot on medium to high heat. Add finely diced onions, and sautee until it’s soft and translucent, about 5 minutes. Add grated or finely chopped garlic, and sautee for another minute.

5. 5

   Add the roasted sweet potatoes and squash, along with the vegetable stock and all the seasoning. Cover with a lid, and leave the soup to simmer for about 15 minutes. This will allow all of the flavors to develop in the soup nicely.

6. 6

   Use an immersion blender to blend the soup smooth. Alternatively, you can blend it in batches using a regular blender. Add any additional seasoning to taste, and serve.