Jamie Oliver Butternut Squash and Sweet Potato Soup is made with butternut squash, sweet potatoes, yellow onions, chicken broth, tart apples, honey, ground cinnamon, ground mace, ground nutmeg, and heavy cream. This hearty Soup creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
- Jamie Oliver Roasted Red Pepper And Tomato Soup
- Jamie Oliver French Onion Soup
- Jamie Oliver Carrot And Leek Soup
š§” Why Youāll Love This Butternut Squash And Sweet Potato Soup Recipe:
- Flavorful Blend: Enjoy the tasty mix of butternut squash, sweet potatoes, and spices. It’s rich and satisfying.
- Nutritious Goodness: This soup is full of vitamins, minerals, and antioxidants from the vegetables, making it a healthy meal.
- Easy Preparation: Simple ingredients and easy steps make this recipe great for all cooking skill levels.
- Versatile Dish: You can serve it as a starter, a light lunch, or with crusty bread for a hearty dinner.
- Crowd Pleaser: Perfect for gatherings or cozy nights in, this soup’s warm aroma and delicious taste will make everyone happy.
š Jamie Oliver Butternut Squash And Sweet Potato Soup Ingredients
- 3 tablespoons unsalted butter
- 2 cups roughly chopped yellow onions
- 2 pounds pre-cut butternut squash (or 2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks)
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks (about 1Ā½ pounds before peeling)
- 8 cups chicken broth
- 1Ā½ teaspoons salt
- Ā½ teaspoon ground black pepper
- 1 tart yet sweet apple, such as Fuji or Honeycrisp, cored, peeled, and cut into Ā½-inch pieces
- 3 tablespoons honey
- Ā½ teaspoon ground cinnamon
- Ā¼ teaspoon ground mace
- ā teaspoon ground nutmeg
- 1 cup heavy cream
š„ How To Make Jamie Oliver Butternut Squash And Sweet Potato Soup
- In a large pot, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until they soften and turn translucent, about 5 minutes.
- Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes until the vegetables are tender.
- Turn off the heat. Add the diced apple and honey to the pot. Use a handheld immersion blender to blend the soup until smooth and creamy. (If using a regular blender, purƩe the soup in batches, filling the jar only halfway and leaving the lid hole open to vent heat. Pour the blended soup back into the pot.)
- Stir in the cinnamon, mace, nutmeg, and heavy cream. Return the pot to low heat and simmer until the soup is well combined and slightly thickened. Taste and adjust seasoning as needed.
- Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired.
š Recipe Tips:
- Roast the Veggies:Ā Roast the squash and sweet potatoes first.Ā ThisĀ makes them sweeter and tastier.
- Use Fresh Spices:Ā Use fresh spices. Old spices don’t taste as good.
- Blend Safely:Ā If using a blender, blend in small amounts. Don’t fill it too much, or hot soup can splash out.
- Check Thickness:Ā IfĀ the soup is too thick, add more broth or water.Ā If it’s too thin, cook it longer.
- Add Nice Toppings:Ā Put a bit of cream, herbs, or roasted seeds on top of the soup. It looks nice and tastes better.
š„ What To Serve With Butternut Squash And Sweet Potato Soup?
This Delicious Butternut Squash and Sweet Potato Soup goes well with crusty bread, an apple and walnut salad, roasted Brussels sprouts, and a glass of Chardonnay.
It also can be served with a grilled cheese sandwich, roasted butternut squash seeds, cornbread, and a warm barley salad for a hearty meal.
š How To Store Leftovers Butternut Squash And Sweet Potato Soup?
- Refrigerate: Let the soup cool completely. Put it in an airtight container. Keep it in the fridge for 3-4 days.
- Freeze: For longer storage, freeze the soup. Cool it completely first, then put it in a freezer-safe container. Freeze for up to 2 months. When you want to eat it, thaw it in the fridge overnight before reheating.
š„µ How To Reheat Leftovers Butternut Squash And Sweet Potato Soup?
- In The Oven: Preheat the oven to 350Ā°F (175Ā°C). Put the leftover soup in an oven-safe dish and cover it with aluminum foil. Reheat for 15-20 minutes, or until it is hot.
- In The Microwave: Put some soup in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes. Stir halfway through to make sure it heats evenly.
- On The Stove: Pour the soup into a pot. Heat over medium-low heat, stirring occasionally, until it is hot, about 5-10 minutes.
FAQāS
What If My Soup Tastes Bland?
If the soup is bland, add more salt and pepper. You can also add a splash of apple cider vinegar or a bit more honey for sweetness. Fresh herbs like thyme or rosemary can also add more flavor.
How Do I Keep The Soup From Being Too Sweet?
Be careful with the amount of honey and apples. If the soup is too sweet, add some lemon juice or apple cider vinegar to balance it.
What Can I Use If I Donāt Have Ground Mace?
If you don’t have ground mace, use a little ground allspice or just skip it. The soup will still taste good.
How Do I Fix The Soup If It’s Too Thick Or Too Thin?
If the soup is too thick, add more broth or water. If it’s too thin, simmer it without a lid until it thickens. Adding a bit of mashed potatoes can also help thicken it.
Can I Use A Different Type Of Cream?
Yes, you can use half-and-half, light cream, or coconut milk instead of heavy cream. Each will make the soup a bit different but still tasty.
Try More Jamie Oliver Recipe:
Jamie Oliver Butternut Squash And Sweet Potato Soup Nutrition Facts
- Calories:359
- Fat:18 g
- Saturated fat:10 g
- Carbohydrates:43 g
- Sugar:19 g
- Fiber:5 g
- Protein:9 g
- Sodium:816 mg
- Cholesterol:59 mg
Jamie Oliver Butternut Squash And Sweet Potato Soup
Description
Jamie Oliver Butternut Squash and Sweet Potato Soup is made with butternut squash, sweet potatoes, yellow onions, chicken broth, tart apples, honey, ground cinnamon, ground mace, ground nutmeg, and heavy cream. This hearty Soup creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- In a large pot, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until they soften and turn translucent, about 5 minutes.
- Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes until the vegetables are tender.
- Turn off the heat. Add the diced apple and honey to the pot. Use a handheld immersion blender to blend the soup until smooth and creamy. (If using a regular blender, purƩe the soup in batches, filling the jar only halfway and leaving the lid hole open to vent heat. Pour the blended soup back into the pot.)
- Stir in the cinnamon, mace, nutmeg, and heavy cream. Return the pot to low heat and simmer until the soup is well combined and slightly thickened. Taste and adjust seasoning as needed.
- Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired.
Notes
- Roast the Veggies:Ā Roast the squash and sweet potatoes first.Ā ThisĀ makes them sweeter and tastier.
- Use Fresh Spices:Ā Use fresh spices. Old spices donāt taste as good.
- Blend Safely:Ā If using a blender, blend in small amounts. Donāt fill it too much, or hot soup can splash out.
- Check Thickness:Ā IfĀ the soup is too thick, add more broth or water.Ā If itās too thin, cook it longer.
- Add Nice Toppings:Ā Put a bit of cream, herbs, or roasted seeds on top of the soup. It looks nice and tastes better.