Jamie Oliver Butternut Squash And Sweet Potato Soup
The Jamie Oliver Butternut Squash and Sweet Potato Soup is a blended vegetable soup made by roasting squash and sweet potatoes, then simmering them with aromatics and stock before blending until smooth.
It combines roasting and simmering to build layered flavour.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Soup
- Method: Roasting and simmering
- Cuisine: British
Ingredients
Serves 6
- 1 medium butternut squash (peeled and cubed)
- 2 medium sweet potatoes (peeled and cubed)
- 2 tbsp olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 litre vegetable stock
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt and freshly ground black pepper
- Handful fresh coriander or parsley
Optional:
- 50 ml coconut milk or cream
- Pinch chilli flakes
- Squeeze of lemon juice
Instructions
Preheat oven to 200°C.
Place squash and sweet potato cubes on a baking tray, drizzle with olive oil, and season lightly.
Roast for 25–30 minutes until tender and lightly caramelised.
Roasting enhances natural sweetness and prevents bland flavour.
In a large pot, heat a little olive oil over medium heat.
Add chopped onion and cook until soft and translucent.
Stir in garlic and cook briefly until fragrant.
This builds the flavour base.
Add roasted vegetables to the pot.
Pour in vegetable stock and add cumin and smoked paprika.
Simmer gently for 10–15 minutes to allow flavours to combine.
The vegetables should be fully tender.
Use a hand blender or carefully transfer to a blender.
Blend until completely smooth and creamy.
If too thick, add a little extra hot stock or water.
Taste and adjust salt and pepper.
Add a splash of coconut milk or lemon juice if desired.
Serve hot, garnished with fresh herbs.