- 1 onion, roughly chopped
- 1 butternut squash, unpeeled, halved, seeds scraped out, sliced into 2.5cm/1in x 2.5cm/1in cubes
- 500g/ sweet potatoes, unpeeled, cut into 2.5cm/1in thick rings
- 60ml olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1.5 litres vegetable stock
- 125ml marsala wine
- salt and freshly ground black pepper
Preheat the oven to 200C
Place the onion, chopped butternut squash and sweet potato onto a baking sheet. Drizzle with oil and sprinkle with the cinnamon and nutmeg. Roast in the oven for 45 minutes to an hour, or until tender.
Allow the vegetables to cool slightly, then place half into a food processor and add 500ml of the vegetable stock. Blend to a purée and transfer to a large pan. Repeat with the remaining roasted vegetables and 500ml more of the stock – transfer the purée to the pan.
Add the remaining 500ml of vegetable stock to the food processor and stir to catch any remnants of the vegetable purée, then pour into the pan.
Add the marsala wine and season, to taste, with salt and freshly ground black pepper. Add a little more water if the soup is too thick for your liking.