1 large butternut squash, peeled and diced
1 large sweet potato, peeled and diced
800ml vegetable stock
1 tbsp olive oil
salt and pepper
-optional: yogurt or creme fraiche or goat cheese for serving
How to ::
Heat oil in large pan and add the butternut squash and sweet potato, cook for 2 minutes. Add the vegetable stock and bring to the boil and reduce to a simmer for 20 minutes -or until they are cooked. Blend or process vegetable mixture until smooth. Serve soup hot with a spoon of creme fraiche, yogurt or goat cheese. Add freshly ground pepper and salt. Enjoy!
Anna-Rosa
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