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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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