Butternut Squash, Sweet Potato and Red Pepper Soup

Recipe by renjack
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the squash, sweet potato, carrots, and onion.
  • Dice the above ingredients and the red pepper and parsley.
  • Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
  • Make up a pint of stock with the stock cube and pour this over the softened vegetables.
  • Add the salt and pepper to taste, add more water if required.
  • Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
  • Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
  • Serve with nice fresh crusty bread.
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