Butternut Squash, Sweet Potato and Red Pepper Soup

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Butternut Squash, Sweet Potato and Red Pepper Soup

Butternut Squash, Sweet Potato and Red Pepper Soup

Ingredients
Method

Ingredients

Method

1.2 litres veg stock
500g chopped butternut squash
3 chopped red peppers
300g chopped sweet potato, peeled
1 tbsp olive oil
2 chopped onions
2 crushed garlic cloves
1 tbsp sun-dried tomato puree
2 tbsp toasted mixed seeds

Heat the oil in a large saucepan and cook the onion and garlic for about 10 mins to soften. Stir in the sweet potato, squash and peppers with the sun-dried tomato puree, then cook for about 10 mins until everything is softened and golden.
Pour in the stock and bring the mixture to a simmer. Cover with the lid and cook for 25-30 mins, then season liberally and blitz with a hand blender until smooth. Serve with a sprinkling of toasted mixed seeds.

1 hr

4 serving

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