Butternut squash & red pepper soup

Ingredients

1 low salt vegetable stock cube

500g butternut squash, diced.

300g sweet potato, diced.

3 red peppers, diced.

1 tbsp olive oil

2 onions, finely chopped

2 teaspoons of garlic purée

1 tbsp tomato puree

Method

1) Heat your oil in a frying pan

2) Add your onion and garlic and cook for around 8-10 minutes.

3) Add your sweet potato, red pepper and squash and cook for a further 10 minutes.

4) Stir occasionally.

5) Add your stock cube and 450mls of boiling water and simmer for 30 minutes.

6) Add soup to a blender until smooth. Then serve!

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