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Roast squash and sweet potato soup
Fruit and vegetables
1
onion
, roughly chopped
1
butternut squash
, unpeeled, halved, seeds scraped out, sliced into 2.5cm/1in x 2.5cm/1in cubes
500g/1lb 2oz
sweet potatoes
, unpeeled, cut into 2.5cm/1in thick rings
Cooking ingredients
60ml/2fl oz
olive oil
1 tsp ground
cinnamon
½ tsp ground
nutmeg
1.5 litres/2 pints 13fl oz
vegetable stock
salt and freshly ground
black pepper
Dairy, eggs and chilled
125g/4oz blue
cheese
, crumbled
250ml/9fl oz
buttermilk
Other
125ml/4oz
marsala wine
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