Butternut Squash, Sweet Potato And Red Pepper Soup

• 1 butternut squash
• 1 large sweet potato
• 3 medium carrots or 2 large carrots
• 1 large red onion
• 2 celery ribs
• 1 red pepper
• 1 tablespoon olive oil
• 1 vegetable stock cube
• salt and pepper
• 1 large fresh parsley sprig

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.

butternut squash, sweet potato, carrots, red onion, celery, red pepper, olive oil, vegetable stock cube, salt, parsley sprig

Taken from www.food.com/recipe/butternut-squash-sweet-potato-and-red-pepper-soup-345709 (may not work)