Sweet Potato and Butter Nut Squash Soup

This soup is perfect for those cold wintery days we've been having in England at the moment. It's filling, so you won't go hungry throughout the day, and "souper" yummy (see what I did there).

Ingredients:
- 1 butternut squash
- 2 sweet potatoes (or 1 large)
- 2 carrots
- 2 celery sticks
- 1 onion
- 1 clove of garlic
- olive oil
- vegetable stock
- salt & pepper

Recipe:
Peel then cut butternut squash and sweet potato into large chunks, put in a roasting dish, drizzle with olive oil and roast at 180 degrees for 45-60 mins (until soft). Take out and leave to cool.

Dice the carrots, celery, onion and garlic (I crush the garlic), season with salt & pepper place in sauce pan, cover with olive oil on low heat and sweat for 20 mins.  

Add to pan butternut squash and sweet potato, add 1litre of vegetable stock, bring to boil then simmer for 30-40 mins (or until veg is soft).

Place ingredients in blender and blend until smooth.

Serve in bowl with yogurt or creme fresh and if really hungry have with toasted bread.

Enjoy x