- 500g butternut squash
- 300g sweet potato
- 3 red peppers
- 1 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp sun-dried tomato puree
- 1.2 litres vegetable stock
- 2 tbsp toasted seed mix
Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.
Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.
Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.
Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.