Ingredients:
One butternut squash, peeled and chopped One sweet potato, peeled and chopped One large onion, peeled and chopped 3 cloves of garlic 1 teaspoon of chilli flakes 1 vegetable stock cube Salt and pepper, to taste Oil for roasting
Method: Place all veg in a roasting pan, cover with oil and sprinkle on chilli flakes roast for 30 minutes at 180 degrees celsius. Boil a pan full of water an dissolve your stock cube in it. Add the roasted veg to the boiling water and simmer for another 10-15 minutes or until all the veg is soft. Blend or leave chunky, depending on how you like your soup! Season with salt and pepper to suit your own taste and then it's ready to be served! I like mine with crispy Scotch morning rolls and a tonne of butter. But obviously for a more healthy/vegan option you can just eat it on its own!
Recipe source and photos:http://ift.tt/1K2TX87
bon appetit
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