Jamie Oliver Butternut And Sweet Potato Soup Recipe [GUIDE]

Jamie Oliver’s Butternut and Sweet Potato Soup is a comforting, vibrant dish that’s perfect for chilly days. It’s rich and velvety, combining the earthy sweetness of butternut squash and sweet potatoes with a mix of herbs and spices. The soup is balanced with a bit of creaminess from the veggies but it’s still light enough to enjoy as a lunch or a side. It’s super easy to make, packed with nutrition and suitable for various dietary needs, including vegan and gluten-free, depending on your choice of cream or milk.

What makes it stand out is the way Jamie elevates a simple veggie soup with fresh ingredients like rosemary, garlic and a hint of lemon for a tangy kick. It’s simple yet flavorful, making it a hit in both family meals and dinner parties.

Jamie Oliver Butternut And Sweet Potato Soup Recipe

Ingredients Needed

To whip up this delicious soup, here’s what you’ll need:

• Butternut squash: The star of the show. It’s sweet, softens beautifully when cooked and gives the soup a velvety texture.
• Sweet potatoes: They add a subtle sweetness and depth to the flavor, perfectly complementing the butternut squash.
• Onion: Adds a savory base flavor that balances out the sweetness of the root vegetables.
• Garlic: Brings a fragrant, aromatic punch to the soup.
• Fresh rosemary: This herb is a key ingredient in adding an earthy, piney flavor.
• Vegetable stock: To cook the vegetables down and add flavor.
• Olive oil: For sautéing the onions and garlic, bringing richness and helping to develop flavors.
• Salt and pepper: Essential for seasoning.
• Optional: A splash of cream or coconut milk to give the soup extra creaminess, though you can easily skip this for a lighter version.

Equipment Needed

Making Jamie Oliver’s soup doesn’t require anything too fancy. Here’s what you’ll need:

• Sharp knife: For cutting the butternut squash, sweet potatoes and onions. These veggies can be a bit tricky to chop, so a good, sharp knife helps.
• Large pot or Dutch oven: You’ll need this to sauté the veggies and simmer everything together.
• Ladle: For serving the soup. It helps to scoop up the chunky, creamy goodness.
• Immersion blender or regular blender: If you want your soup extra smooth, a stick blender (immersion blender) works perfectly. Otherwise, you can use a countertop blender and blend in batches.
• Cutting board: For prepping all the veggies.
• Measuring spoons: To ensure you’re adding the right amount of salt, pepper and herbs.

How To Make Jamie Oliver’s Butternut And Sweet Potato Soup

1. Prep your veggies: Start by peeling and chopping the butternut squash and sweet potatoes into bite-sized pieces. Be careful, though-those squashes can be tough to cut. A sharp knife will make it easier.
2. Sauté the aromatics: Heat a little olive oil in your pot. Once hot, throw in the chopped onion and garlic. Cook them until they soften and become fragrant-about 5-7 minutes.
3. Add the squash and sweet potatoes: Once the onions and garlic are ready, add the chopped butternut squash and sweet potatoes to the pot. Stir everything together for about 2-3 minutes. This step helps bring out their natural sweetness.
4. Pour in the stock: Now, add the vegetable stock to the pot. The liquid should just cover the veggies. Bring it all to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the veggies are tender and soft.
5. Blend: When everything’s cooked and tender, it’s time to blend. Use an immersion blender for a smooth consistency. If you don’t have one, a regular blender works just fine; you’ll just need to blend in batches.
6. Season: Taste the soup and season with salt, pepper and fresh rosemary. You can also add a little lemon juice or zest for a tangy kick that cuts through the sweetness of the root vegetables.
7. Optional finishing touches: If you like a creamier soup, swirl in some cream or coconut milk at the end. Serve hot with a drizzle of olive oil or a few fresh herbs on top.

What I Learnt

Making Jamie Oliver’s Butternut and Sweet Potato Soup taught me a few important things. First, the beauty of simplicity. sometimes, the best flavors come from just a handful of ingredients. The butternut squash and sweet potato shine on their own and the addition of rosemary and garlic really makes the dish come alive without overwhelming it.

Another thing I learned was how versatile this soup is. It’s easy to make vegan by just skipping the cream and you can adjust the seasoning to your personal taste. You can even experiment with adding different herbs or spices. like a pinch of cumin or smoked paprika. if you want to add a different dimension to the flavor.

Lastly, I realized just how satisfying this soup is. It’s filling without being too heavy and the texture is just perfect-smooth but with a little body from the chunks of potato. It’s a great way to make a big batch for meal prep, too.

Recipe Tweaks For Jamie Oliver’s Butternut And Sweet Potato Soup

Jamie Oliver’s butternut and sweet potato soup is a total crowd-pleaser but there’s always room to make it your own! You can tweak the recipe in a few ways depending on what you have in the pantry or your taste preferences.

1. Add Some Heat

   If you like a bit of spice, add a fresh chili or a dash of cayenne pepper. It gives the soup an unexpected kick and adds a nice contrast to the sweetness of the vegetables. You can also roast the chili along with the veggies for a smoky flavor.

2. Herb Power

   Jamie uses thyme and rosemary which are classic but you could mix it up with some sage, oregano or even a bay leaf for a more aromatic soup. Fresh herbs are great but if you only have dried herbs, just remember to reduce the amount as they’re more concentrated.

3. Roasting the Veggies

   The recipe already calls for roasting the butternut squash and sweet potatoes but you can take it a step further by adding a bit of garlic or even a few onions to roast along with the vegetables. The caramelization of the onions brings out a deeper, richer flavor that balances the sweetness.

4. Creamy Upgrades

   If you’re craving a creamier texture, consider adding coconut milk or a splash of cream at the end. Coconut milk gives it a more tropical vibe and is a great dairy-free option if you’re vegan or lactose-intolerant. You can even stir in some Greek yogurt for a tangy twist.

5. Protein Punch

   Want to make it more of a hearty meal? Throw in some cooked lentils or chickpeas for extra protein and texture. This will transform it into a full meal that’s both satisfying and filling.

6. Smoky Flavor

   For a bit of smokiness, try adding smoked paprika or liquid smoke. These little additions can completely change the soup’s vibe, giving it a warmth you didn’t expect.

Storage Tips For Leftovers

You’ve made this delicious soup and now you’ve got leftovers-awesome! Butternut and sweet potato soup stores really well and with a few tips, you can keep it fresh for days.

1. Cool Down First

   Let the soup cool to room temperature before refrigerating it. Putting hot food straight into the fridge can cause condensation which makes your soup soggy and can affect the flavor.

2. Use Airtight Containers

   For the best long-term freshness, store your leftovers in airtight containers. This keeps the soup from absorbing other smells in the fridge and helps maintain its flavor. Glass containers are particularly great because they don’t retain odors like plastic sometimes can.

3. Freezing Leftovers

   This soup freezes beautifully. If you want to freeze it, make sure it’s cooled properly first. Portion it into freezer-safe containers or bags, so you only defrost what you need. It can last up to 3 months in the freezer. When reheating, do it slowly on low heat to preserve the flavor.

4. Reheat Gently

   When reheating, use a low heat to avoid separating the creaminess. If it’s too thick after being stored, you can always add a little extra broth or water to loosen it up. Stir regularly to ensure even heating and avoid burning.

5. Shelf Life

   The soup can last for about 3-4 days in the fridge. Beyond that, it’s still safe to eat but the flavors might not be as vibrant.

What To Eat With Jamie Oliver’s Butternut And Sweet Potato Soup?

This soup is incredibly versatile, so there are a lot of great options for what to pair with it!

1. Crusty Bread

   A hearty loaf of sourdough or a fresh baguette is a perfect pairing. The crispy, chewy bread complements the creamy texture of the soup and it’s great for dipping.

2. Grilled Cheese Sandwich

   You can’t go wrong with a classic grilled cheese. A slightly toasted sandwich with gooey cheese will contrast the soup’s velvety smoothness. You could even add a little bit of mustard for extra bite.

3. Salads

   A crisp salad with arugula, spinach or mixed greens can provide some freshness to balance the rich, sweet flavors of the soup. Maybe toss in a few nuts (like toasted pecans) or fruits (like apple slices) for added texture and flavor.

4. Roasted Vegetables

   For a more filling meal, serve the soup alongside roasted vegetables like Brussels sprouts, cauliflower or beets. The earthy flavors from the roasted veggies will pair beautifully with the soup’s sweetness.

5. Charcuterie Platter

   If you want to elevate the meal, a small charcuterie board could work well. Think prosciutto, a few slices of sharp cheddar, some olives and nuts. The saltiness of the meats will balance out the sweetness of the soup.

6. Rice or Quinoa

   For a gluten-free option, serve the soup with rice or quinoa. These grains will soak up the soup’s flavor and add a bit more substance to the meal.

FAQs

Can I Use Other Types Of Squash In This Soup?

Yes! You can swap the butternut squash for any similar type, like pumpkin or kabocha. It’ll still taste amazing.

How Can I Make This Soup Vegan?

To keep it vegan, just skip the cream or butter and use coconut milk or a plant-based alternative.

Can I Freeze This Soup For Later?

Absolutely! This soup freezes well. Just let it cool down before transferring to containers. It’ll last up to 3 months.