Jamie Oliver Butternut And Sweet Potato Soup Recipe [Tips & Tricks]

I still remember the first time I made Jamie Oliver’s Butternut and Sweet Potato Soup. I was in college, living in a tiny apartment with a cramped kitchen. It was a rainy day, the kind where all you want to do is curl up and enjoy something comforting. I stumbled upon the recipe, and something about the combination of butternut squash and sweet potato just called out to me.

The smell that filled my little kitchen as the ingredients simmered together-heavenly! Ever since then, it’s been one of my go-to comfort food recipes. It’s simple, nourishing, and so full of flavor. Plus, you can tweak it to suit your mood or what’s in season.

Jamie Oliver’s Butternut And Sweet Potato Soup Recipe

Jamie Oliver has this magical ability to take simple ingredients and turn them into something extraordinary. His recipe for Butternut and Sweet Potato Soup is the perfect example. It’s earthy and creamy, with a touch of sweetness from the vegetables and a hint of spice from the seasonings.

I think what makes Jamie’s recipe stand out is how he manages to balance the natural sweetness of the vegetables with savory flavors. The soup is velvety and smooth, without being too rich, and it’s hearty enough to feel like a meal.

Ingredients Needed

Here’s what you’ll need to make this cozy soup:

• Butternut Squash: The star of the show. This squash adds sweetness and depth.
• Sweet Potatoes: These bring an additional layer of sweetness and creaminess to the soup.
• Onion: Adds savory depth. You can’t go wrong with a good onion.
• Garlic: Just a few cloves will infuse the soup with a subtle warmth.
• Vegetable Stock: To bring it all together with that comforting broth.
• Olive Oil: For sautéing and enhancing the flavors.
• Thyme or Rosemary: Fresh herbs take the soup to the next level.
• Sea Salt & Black Pepper: Basic but essential for flavor balance.
• Optional Add-ins: A dollop of sour cream, a squeeze of lime, or even a sprinkle of chili flakes.

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

Making this soup is easier than it sounds, even though it looks fancy when you serve it!

1. Prep The Vegetables

   • Peel and chop the butternut squash and sweet potatoes into chunks. This is the most time-consuming part, but totally worth it!

2. Sauté The Base

   • Heat some olive oil in a large pot over medium heat. Add the chopped onions and garlic, and cook until soft and fragrant. This is the point where the smell starts to take over your kitchen, and you know you’re in for a treat.

3. Roast The Vegetables (Optional)

   • Jamie often recommends roasting the squash and sweet potatoes for a richer flavor. You can toss them in olive oil, salt, pepper, and some herbs, then roast them in the oven at 400°F for about 20 minutes. If you’re short on time, you can skip this and just add the raw veggies straight to the pot.

4. Simmer The Soup

   • Add the roasted (or raw) vegetables to the pot with the onions and garlic. Pour in your vegetable stock and bring it to a simmer. Let it cook for about 20-25 minutes, or until everything is soft and tender.

5. Blend

   • Once the veggies are cooked through, use an immersion blender to puree the soup until smooth. If you don’t have one, you can carefully transfer the mixture in batches to a regular blender. Be careful though-it’s hot!

6. Season & Serve

   • Taste the soup and adjust the seasoning with salt, pepper, and any extra herbs you like. Serve it hot, topped with a drizzle of cream, some crumbled feta, or whatever your heart desires.

Ingredient Science Spotlight

Let’s get a little nerdy for a sec!

• Butternut Squash: This squash is packed with beta-carotene, an antioxidant that your body converts to vitamin A. It’s great for your skin and immune system. The orange color is a dead giveaway that it’s loaded with these good-for-you nutrients.
• Sweet Potatoes: These are full of fiber and potassium, which help with digestion and blood pressure regulation. They’re also rich in vitamin C, making this soup a great immune booster.
• Onions & Garlic: Both of these are members of the allium family, known for their heart-healthy properties. They also have anti-inflammatory compounds, which is always a good thing when you’re making a cozy, comforting soup.
• Herbs: Rosemary and thyme both contain compounds that have been shown to improve digestion and reduce inflammation. Plus, their flavors bring out the natural sweetness in the vegetables.

Expert Tips

• Use a blender for a silky texture: If you prefer a chunkier soup, you can skip the blending or just pulse it a few times. But if you want that velvety, smooth feel, blending is key.
• Roast the vegetables for extra flavor: Roasting brings out the natural sugars in the squash and sweet potatoes, giving the soup a deeper flavor profile.
• Season in layers: Add a bit of salt and pepper during each step-when you sauté the onions, when you add the vegetables, and when the soup is finished cooking. This helps build flavor more evenly.
• Make it spicy: If you like a little heat, toss in a chopped chili or sprinkle some chili flakes on top before serving.

Recipe Variations

• Add Coconut Milk: For a creamier version, try adding coconut milk at the end. It’ll give the soup a tropical twist.
• Try Different Herbs: Swap the thyme or rosemary for sage or bay leaves if you want to change the flavor profile.
• Add Greens: Toss in some spinach, kale, or arugula for extra nutrients. Just stir them in at the end so they wilt into the soup.
• Smoked Paprika: For a smoky flavor, sprinkle a bit of smoked paprika in while sautéing the onions. It adds a whole new depth of taste.

Final Words

Making this soup is honestly one of those moments when you realize how simple, fresh ingredients can create something that feels like a big hug in a bowl. Whether you’re serving it for a family dinner, having a cozy solo night, or making extra to freeze, it’s a recipe that always hits the spot.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Butternut And Sweet Potato Soup?

You’ll need butternut squash, sweet potatoes, onion, garlic, vegetable stock, olive oil, and some spices like cumin and paprika.

Can I Make This Soup Vegan?

Yes! Just use vegetable stock and skip any dairy-based toppings like cream.

How Long Does It Take To Make Jamie Oliver’s Butternut And Sweet Potato Soup?

It takes about 45 minutes to an hour to prep and cook the soup.

Can I Make The Soup Ahead Of Time?

Absolutely! It stores well in the fridge for up to 3 days, or you can freeze it for later.

Is There A Substitute For Sweet Potatoes In The Soup?

You can use regular potatoes or even carrots if you want a different flavor.

What Can I Add To Make The Soup Creamier?

You can add a bit of coconut milk or a splash of cream for a richer texture.

How Do I Make The Soup Spicier?

Add a pinch of chili flakes or a chopped fresh chili to give it a bit of heat.

Can I Blend The Soup Without A Blender?

You can mash it with a potato masher or use an immersion blender if you have one.

What Can I Serve With The Soup?

It’s great with crusty bread, a side salad, or a dollop of yogurt or sour cream.

Can I Add Meat To This Soup For Extra Protein?

Sure! You could add cooked chicken, sausage, or bacon for added protein.