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Butternut squash and sweet potato soup with roasted pumpkin seeds
Preparation info
- Serves
6
- Difficulty
Easy
- Ready in
40 min
Appears in
Published 2013
Ingredients
1 1 1 pt
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Method
- 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
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