Heavenly Butternut Squash & Sweet Potato Soup

Heavenly Butternut Squash & Sweet Potato Soup

March 2, 2009
: 1 hr

By:

Ingredients
  • a medium butternut squash
  • 2 medium peeled sweet potatoes
  • 1 medium onion
  • 2 celery sticks
  • 1 ltr of vegan bouillon stock
Directions
  • Step 1 Pre heat oven to 180ΒΊC.
  • Step 2 Chop the potatoes and butternut squash, add to baking tray with olive oil bake for 45min to 1 hr.
  • Step 3 Cut the onion into quarters, add onion and celery to baking tray after 30 minutes.
  • Step 4 Once cooked veggies have cooled add to liquidiser with 1/2 stock.
  • Step 5 Pulse to desired consistency adding remaining stock as required.
  • Step 6 Serve with a swirl of vegan cream, sprig of basil and some fresh bread.
  • Step 7 Tip – Add the stock slowly, it’s easier to make a soup thinner than thicker!