Photo: Louis Hansel
Roast squash and sweet potato soup with buttermilk blue cheese sauce
11 ingredients
30 min + 1 hr
8
openrecipes
I have to have a regular supply of this squash and sweet potato soup at Christmas - it really is one of my freezer favourites.
Estimated Nutrition (whole recipe, rough)
622
Calories
20g
Protein
31g
Fat
65g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion
- 1 butternut squash
- 500g/1lb 2oz sweet potatoes, unpeeled, cut into 2.5cm/1in thick rings
- 60ml/2fl oz olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1.5 litres/2 pints 13fl oz vegetable stock
- 125ml/4oz marsala wine
- salt and freshly ground black pepper
- 125g/4oz blue cheese
- 250ml/9fl oz buttermilk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes