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Roast squash and sweet potato soup with buttermilk blue cheese sauce
- 1 onion
- 1 butternut squash
- 500g/1lb 2oz sweet potatoes, unpeeled, cut into 2.5cm/1in thick rings
- 60ml/2fl oz olive oil
- 1 tsp ground cinnamon
- tsp ground nutmeg
- 1.5 litres/2 pints 13fl oz vegetable stock
- 125ml/4oz marsala wine
- salt and freshly ground black pepper
- 125g/4oz blue cheese
- 250ml/9fl oz buttermilk
Directions:View on BBC Food
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