Roasted butternut and sweet potato velouté


Autumn in Paris has been really beautiful this year. We’ve been blessed with many sunny days, perfect for strolling around the parks, watching the leaves play in the wind and people snuggling up with each other to stay warm. I like to collect the pretty leaves that have fallen off the trees… autumn palettes are simply amazing, so incredibly warm, inspiring also food colors and combinations.


Chilly fall evenings call for comforting, warming soups. I adore the combination of roasted sweet potato and butternut squash, heightened with warming spices such as nutmeg, sweet paprika ginger and thyme. I’ve been experimenting a lot with creamy soups made out of roasted veggies lately and I have to say that I love them! They’re so simple to prepare, so nourishing and delicious. The possibility of combinations is endless… just roast any veggies that you have at home with some beautiful herbs and spices, add vegetable stock and blend!

For the roasted butternut and sweet potato velouté (serves 6 people)
1/2 butternut squash
1 medium sweet potato
2 leeks
3-4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon nutmeg
1/2 teaspoon sweet paprika
1/4 teaspoon ginger powder
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1l vegetable stock
Salt and pepper to taste

Preheat the ove to 180ºC. Prepare a baking sheet and line it with parchment paper.

Cut the butternut squash in half, scoop out the seeds and remove the skin. Cut it into cubes of about 2 cm each. Peel the sweet potato and cut it into cubes as well. Wash and clean the leeks and chop them into approximately 1 cm thick pieces. Place all the chopped vegetables in a plastic bowl, add the olive oil, salt and spices and mix well. Transfer the vegetables to the lined baking sheet and roast for 30-40 min, until slightly golden and tender.

Take the vegetables out of the oven and transfer them to a blender. Add the vegetable stock and blend until completely smooth. Adjust the seasoning, if necessary with some additional salt and pepper. Serve topped with some toasted pumpkin seeds or home-made bread croutons for some extra crunch and texture. Enjoy!



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