Butternut Squash, Sweet Potato and Red Pepper Soup

Charmaine Lu -

  • 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