Yesterday I made Nigella’s Roast Squash and Sweet Potato Soup from her Nigella Christmas book – easy peasy to make and very tasty (also a great colour that would have been even better if the butternut squash had been bigger)!
1 onion, roughly chopped
1 butternut squash, unpeeled, halved, seeds scraped out, sliced into 2.5cm/1in x 2.5cm/1in cubes
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
For the buttermilk cheese sauce
125g/4oz blue cheese, crumbled
250ml/9fl oz buttermilk
Preheat the oven to 200C/400F/Gas 6Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender.
Allow the vegetables to cool slightly, then place half into a food processor and add 500ml/17fl oz of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml/17fl oz more of the stock – transfer the purée to the pan.
Add the remaining 500ml/17fl oz of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan.
Add the marsala wine and season, to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking.
For the buttermilk cheese sauce, place the blue cheese and buttermilk into a clean food processor and blend to a paste. Transfer the blue cheese sauce to a jug or bowl.
To serve, ladle the soup into bowls and drizzle some of the blue cheese into each bowl. Leave the sauce on the table for your guests to add more if they wish.
(I didn’t use the marsala wine or add the blue cheese swirl but it tasted fine anyway).