Butternut Squash, Sweet Potato and Red Pepper Soup

“This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

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

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