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Method Prep:15min › Cook:50min › Ready in:1hr5min
Peel, chop and dice all vegetables.
Heat the oil in a large pan, add the onion and garlic. Fry until onion is slightly browned.
Add the peeled, cubed butterut squash, sweet potatoes and carrot. Stir all ingredients together and coat with the chilli, salt and both peppers.
Add the 3 stock cubes, each dissolved in 200ml of boiling water. Bring the pan to the boil.
Boil all vegetables in the pan, with the lid on, for 40 minutes, on a medium heat. Begin to mash the vegetables in the last 10 minutes of boiling. Before the end, add and extra 300ml of boiling water to even out the consistency.
Transfer the ingredients to a blender in 3 or 4 batches to bring the soup to smooth consistency.
Serve with black pepper. Goes really well with mini bread rolls and antipasti meats for a winter treat!