Butternut Squash, Sweet Potato, Carrot, Ginger Soup

Butternut Squash, Sweet Potato, Carrot, Ginger Soup

1 Butternut Squash seeds and fibres removed (not peeled) then chopped
4 Sweet Potatoes peeled and chopped
250g Carrots peeled and chopped
½ Onion (as tolerated)
Garlic (as tolerated)
1Tsp freshly grated ginger
2 Tbsp Oil
1-1 ½ pints Vegetable Stock
Thyme
Salt and Pepper
In a large saucepan, heat oil and gently cook onion and garlic. Add ginger, butternut squash, sweet potatoes and carrots and cook gently for a few minutes. Add stock, thyme and bring to the boil, then cover the pan and simmer for about 40 minutes or until the vegetables are really tender. Cool slightly, then whiz the soup in a blender food processor. Season with salt and pepper to taste. Reheat before serving.

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