Roasted Butternut Squash, Sweet Potato and Garlic Soup

Makes approx 3L

Roasting the vegetables brings a real sweetness to this soup. Using a whole head of garlic sounds extreme, but roasting it first mellows the pungency and bring a beautiful flavour to the dish.

I made this soup by roasting everything in my air fryer. Adding this to a large pan of hot stock and blending until smooth made this a super easy meal with very little washing up.

Ingredients:

1 butternut squash, peeled and deseeded, but into 2 inch pieces

4 sweet potatoes, peeled and cut into 2 inch pieces

1 head of garlic

Olive oil

Salt and pepper

2L vegetable stock (dairy/gluten free if required) or water

Step 1: Toss the butternut squash and sweet potato in a little olive oil, salt and pepper, and roast. You can do this in an air fryer, set at 190c for 30-40 minutes or in an oven at 180c (fan) for 40-50 minutes.

Step 2: Carefully cut the top off the head of garlic (the top millimetre or two) and place in a piece of tin foil. Drizzle with olive oil and then wrap the foil up into a parcel. Add to the other vegetables for 20-30 minutes until soft.

Step 3: Bring the vegetable stock/water to the boil. Add the roasted vegetables, squeeze the garlic from its skin and purée until smooth. Season to taste.

Serve as it is or drizzle with a little cream and sprinkle some chopped chives as a garnish.