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Roast squash and sweet potato soup with buttermilk blue cheese sauce

Nigella Lawson
  • 90 minutes
  • Serves 8

INGREDIENTS

1

Butternut squash

1

Onion

500 g

Sweet potatoes

1 tsp

Cinnamon, ground

1/2 tsp

Nutmeg, ground

1

Salt and freshly ground black pepper

60 milliliters

Olive oil

125 g

Blue cheese

250 milliliters

Buttermilk

125 milliliters

Marsala wine

1.5 litres/2 pints 13fl oz vegetable stock