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Butternut squash, Sweet potato and red pepper soup
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| Ingredients | |
| 1 | butternut squash |
| 1 | sweet potato, (large) |
| 3 | carrots, (medium, or 2 large carrots) |
| 1 | red onion, (large) |
| 2 | celery ribs |
| 1 | red pepper |
| 1 tbsp | olive oil |
| 1 | vegetable stock, (cube) |
| pepper | |
| salt | |
| 1 | fresh parsley, (large, sprig) |
Peel, chop sauté all veges in olive oil until Vegas start to soften. Add vegetable broth,s&p simmer till all Vegas are soft. Liquified and reheat. Serve with crusty bread.
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