Butternut squash and sweet potato soup with roasted pumpkin seeds

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
Recipes For Life: Inspired Cooking Beyond Cancer

By Peter Marshall

Published 2013

  • About


  • 1 butternut squash
  • 1 sweet potato
  • 1 pt chicken stock
  • <


  1. Peel both the butternut squash and the sweet potato and cut into a smallish dice, place into a saucepan, add the chicken stock and bring to the boil.
  2. Simmer the soup for about 20 minutes or until the vegetables are very soft. At this point add half of the soya milk and place into a blender. Purée until silky smooth, pass through a fine