Butternut Squash, Sweet Potato & Red Pepper Soup

Although I’m not vegan, this recipe is. This is a one pot wonder chock full of vitamin C and super good for you!

serves 4-6

1 butternut squash

1 large sweet potato

3 medium (or 2 large) carrots

1 large red onion

2 celery ribs

1 red pepper

1 tablespoon olive oil

1 pint vegetable stock

salt and pepper

1 large fresh parsley sprig

1. Peel and dice the squash, sweet potato, carrots and onion (always easier if your squash is slightly cooked before hand.)

2. Dice the red pepper and onion.

3. Heat olive oil in a large skillet and soften all of the above ingredients for a few minutes.

4. Pour pint of stock over softened vegetables.

5. Add the salt and pepper (to taste) and add water if needed.

6. Put lid on pan, and simmer until all vegetables are completely cooked.

7. Take off heat, let cool a bit, and liquify.

8. Serve with crusty bread.


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