Heavenly Butternut Squash & Sweet Potato Soup

Ingredients

• a medium butternut squash
• 2 medium peeled sweet potatoes
• 1 medium onion
• 2 celery sticks
• 1 ltr of vegan bouillon stock

1. Pre heat oven to 180ºC.
2. Chop the potatoes and butternut squash, add to baking tray with olive oil bake for 45min to 1 hr.
3. Cut the onion into quarters, add onion and celery to baking tray after 30 minutes.
4. Once cooked veggies have cooled add to liquidiser with 1/2 stock.
5. Pulse to desired consistency adding remaining stock as required.
6. Serve with a swirl of vegan cream, sprig of basil and some fresh bread.

Tip – Add the stock slowly, its easier to make a soup thinner than thicker!

Tags: Butternut Squash, Soup, Sweet Potato