- 1 butternut squash
- 1 sweet potato
- 1 pt chicken stock
- 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.
- 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