Roast Squash and Sweet Potato Soup with Buttermilk Blue Cheese Sauce

A comforting roasted vegetable soup blended with warm spices and topped with a creamy, tangy blue cheese and buttermilk sauce.

Vegetarian Healthy Soup Chestmas Roast Vegetables

Estimated Nutrition

Calories

318.2

kcal / serving

2545.2 kcal total

Carbs

32.7g

per serving

261.6 g total

Fat

17.4g

per serving

138.8 g total

Protein

7.8g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Blue Cheese

Crumbled

250

Buttermilk

Liquids

1.5

Vegetable Stock

125

Marsala Wine

NutsSeeds

tsp

Ground Cinnamon

0.5

tsp

Ground Nutmeg

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Vegetables

piece

Onion

Roughly chopped

piece

Butternut Squash

Unpeeled, halved, seeds removed, cubed into 2.5cm pieces

500

Sweet Potato

Unpeeled, cut into 2.5cm rings

Method

Blend half of the cooled vegetables with 500ml of stock until smooth and transfer to a large pan.

Ladle the hot soup into bowls and drizzle with the blue cheese sauce before serving.

Blend the blue cheese and buttermilk in a clean food processor to form a smooth paste.

Place the onion, squash, and sweet potato on a baking sheet, drizzle with oil, sprinkle spices, and roast for 45 to 60 minutes until tender.

Stir in the marsala wine and season with salt and pepper.

Preheat the oven to 200°C.

Stir the final 500ml of stock into the food processor to rinse, then add it to the pan.

Repeat the blending process with the remaining vegetables and another 500ml of stock.