Sweet potato & butternut squash soup with lemon & garlic toast

Sweet potato & butternut squash soup with lemon & garlic toast

Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup – served with garlicky, zesty ciabatta slices for dipping

Ingredients

For the soup

  • 500g sweet potatoes , peeled and diced
  • 1 butternut squash, peeled, deseeded and diced
  • 1 tbsp clear honey
  • 1 tbsp olive oil , plus a drizzle
  • 2 onions , roughly chopped
  • 3 garlic cloves, crushed
  • 1l vegetable or chicken stock
  • 1 tsp cinnamon
  • 1 tsp grated nutmeg
  • 100ml double cream

For the toast

  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • 100g butter , at room temperature
  • zest 1 lemon
  • 2 tbsp snipped chives
  • 1 tbsp chopped thyme
  • 2 ciabatta loaves, cut into slices

Please see the 2nd Page for Directions

This entry was posted in Soup.