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Roast Pumpkin and Apple Soup

A thick and creamy soup that can be enjoyed for many days.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Appetizer, Main Course, Soup
Servings: 6

Ingredients

  • 1 butternut squash or pumpkin
  • 1 large sweet potato
  • 2 large carrots
  • 2 apples (peeled and cored)
  • 3 tbsp olive oil
  • 1 onion
  • 6 cloves garlic
  • 2 tsp oregano
  • 2 tsp salt
  • 2 tbsp butter
  • 2 cups chicken broth
  • 1 cup milk of choice
  • 1 cup greek yoghurt

Instructions

  • Preheat the oven to 200°C
  • Peel and cut up the pumpkin, carrots, apple and sweet potato, place on a tray drizzle with 2 tbsp olive oil and cover it with foil. Cook for 45 minutes, then remove the foil and cook a further 20 minutes or until very soft or mashable with a fork.
  • Meanwhile, cut up onion then place in a large stock pot with 1 tbsp of olive oil and saute until soft, then add garlic and cook a further 2-3 minutes or until fragrant. Add the oregano.
  • Add the roasted vegetables and chicken stock to the stock pot with the onion and garlic. Stir through the butter. Then add the milk. Blend with stickblender. Leave on the heat until gently simmering.
  • In a medium bowl mix the greek yoghurt and 2 cups of the blended soup. To gently warm the yoghurt before adding back into the stock pot. Then the soup is ready to serve!