SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLI…
Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup - served with garlicky, zesty ciabatta slices for dipping
Provided by James Martin
Categories Dinner, Lunch, Soup, Starter, Supper
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 10
Number Of Ingredients 17
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
- Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
- Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
- To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
- Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.
Nutrition Facts : Calories 435 calories, FatContent 19 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 7 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.2 milligram of sodium
THE BAKED POTATO RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories side-dish
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 1 potato per person
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
- Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.
Nutrition Facts : Calories 325 calorie, FatContent 5 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 262 milligrams, CarbohydrateContent 8 grams, FiberContent 64 grams, ProteinContent 7 grams, SugarContent 3 grams
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SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLI…
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Total Time 1 hours 30 minutes
Category Dinner, Lunch, Soup, Starter, Supper
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- Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.
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