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(PHOTO: Magazine Features)
Prep Time: 17 hours
Servings: 4
Cooking Time:
Ingredients
- 1 - small sweet potato, coarsely chopped
- 1,6kg - whole butternut, unpeeled, halved lengthways, seeds removed
- 1 - medium onion, quartered
- 5 - garlic cloves, unpeeled
- 30ml - extra virgin olive oil
- 4x40g - slices wholegrain bread, cut into 1,5cm pieces
- 1 - garlic clove, crushed
- 2,5ml - dried chilli flakes
- 250ml - salt-reduced vegetable stock
- 250ml - water
- 60g - light sour cream
- 30ml - microherbs
Method
Preheat the oven to 220°C.
1. Arrange the sweet potato, butternut, onion and garlic on a large oven tray. Drizzle half the oil over. Bake for 45 minutes or until golden and tender. Set aside to cool for 10 minutes.
2. Toss the bread, remaining oil, crushed garlic and chilli flakes and spread out on an oven tray lined with baking paper. Bake for 15 minutes or until the bread is crisp.
3. Discard the garlic skins. Scoop the butternut flesh and the other roasted vegetables into a medium saucepan. Stir in the stock and the water and blend until smooth then stir over medium-high heat until hot.
4. Divide the soup into bowls and top with the bread, sour cream and herbs.
