Roast Squash and Sweet Potato Soup with Buttermilk Blue Cheese Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Halve the butternut squash lengthwise, scoop out the seeds, and cut the flesh into chunks. Peel and cut the onion into wedges.

2. Toss the squash, onion, and sweet potato rings with a little of the olive oil, the ground cinnamon, the ground nutmeg, salt, and pepper. Spread on a large baking tray.

3. Roast for 35 minutes, turning once halfway, until the vegetables are tender and browned at the edges.

4. While the vegetables roast, pour the vegetable stock into a large pot and bring to a simmer. Add the marsala wine and simmer gently for 10 minutes.

5. Add the roasted vegetables to the pot and simmer together for 10 minutes so the flavours blend.

6. Blend the soup until completely smooth, then return it to the pot to keep warm. Taste and adjust with salt and pepper.

7. Crumble the blue cheese into a small saucepan and add the buttermilk. Stir over low heat for 3 to 5 minutes until smooth and warm. Do not let it boil.

8. Ladle the soup into bowls and drizzle each portion with the buttermilk blue cheese sauce before serving.