Sweet Potato And Squash Soup

1. 1

   Slice the onions and cut the carrots, sweet potato and squash into rough chunks. Cut the chili down one side but leave it in one piece.

2. 2

   Heat the oil in the soup pan large enough to hold all the liquid. Add the onion together with the chili and lightly sautee until the onion is clear but not brown. Remove the chili before adding the remaining ingredients since it's very hot and is only used to provide a little flavour. The longer you leave it in the more heat you will gain. Next add the carrots, sweet potato and squash and cook for a few minutes with the onions, combining all the vegetables together. Prepare your stock and add this to the pan. You may need more than a pint of liquid depending on the size of the vegetables, otherwise top up the liquid in the pan with water so it covers the vegetables. Cover the pan and simmer until the potato, squash and carrot are very soft. Allow the soup to cool and then liquidise before returning to the pan to gently re-heat before serving. At this point non-vegans may like to add a little cream. Season with freshly ground black pepper and serve with bread.

* Per serving · 4 servings · Values may vary.