This soup can almost make itself while you’re cooking something else. It’s also entirely flexible when it comes to the roots used and is a stalwart for me when I have veg hanging about that needs using up. Here I used a potimarron squash, but you could equally use butternut, I didn’t use carrots but they would be entirely welcome, as would be a swede. A bulb of fennel thrown into the roasting pan would be lovely too. The only thing I think I would insist on is the sweet potato, they add so much of the silkiness that I would miss them.
Roasting the root vegetables brings out a caramelised sweetness in them that gives the soup so much depth. It’s gloriously sweet and nourishing, it feels indulgent even though it’s just veg and stock, it keeps all week in the fridge and freezes beautifully. I love it with some hot griddled toast drizzled with olive oil and rubbed with a cut clove of garlic, and a hunk of good cheese. It’s the perfect winter lunch.
Serves 6-8
ingredients
1 potimarron or butternut squash, seeds scooped out and cut into chunks (no need to peel)
1 large or 2 small sweet potatoes, peeled and cut into chunks
3 parsnips, scrubbed and cut into chunks
Olive oil
Salt and pepper
1 large onion, thinly sliced
1 bay leaf
2 good vegetable stock cubes
method
Pre heat your oven to 180c/350f . Spread your vegetable chunks over two baking trays and drizzle with olive oil, scatter over some salt and some freshly ground black pepper and make sure everything is coated in the oil. Roast in the over for 30-45mins (depending on how large your chunks are) or until soft and slightly charred. I often do this when I have the oven on to cook another meal.
Meanwhile, heat some olive oil in a large pan and added the sliced onion and a sprinkle of salt. Cook over a low heat until the onion is soft, sweet and golden in colour. Going slow is a the secret, it all adds extra sweetness to the soup. Add a bay leaf to the onion mixture, then add the roasted vegetables.
By this point the sweet potato will be mushy and pulpy, and everything will look a mess, but that is just what you want. Crumble over your vegetable stock cubes and add enough water to cover the vegetables by a few centimetres. Bring to a boil.
Remove the bay leaf and blend the soup with a stick blender until smooth (or ladle into a jug blender in batches). Add extra water until you have reached the consistency that you like. The more water you add the silkier it will become. I leave mine quite thick and you can always add a little more water when you reheat the soup for your lunch. Check the seasoning and add a little more salt and pepper to taste.
Serve piping hot with griddled toast rubbed with garlic or a chunk of fresh baguette.
