Ingredients
- 1 knob butter
- 1 tsp olive oil
- 1 lrg brown onion, diced
- 1 lrg sweet potato, peeled & cubed
- 1 butternut squash, peeled & cubed
- 900ml vegetable stock
Method
Prep 30 > Cook 45 > Serves 6
- Melt butter in pan & add oil.
- Add onions, let soften, then add sweet potato & butternut squash stir for about 1 minute.
- Add stock and bring to the boil. Turn down heat and simmer for about 45 min.
- Use a hand blender to blend all the ingredients together (or leave to cool before doing this).
- Serve with crusty bread and optional sour cream and/or pumpkin seeds on top.