Ingredients

• Winter squash (butternut, acorn, buttercup, etc.)1 piece, (cubed,deseeded, peeled)
• Potato1 piece, (cubed,deseeded, peeled)
• Carrots1 piece (large,peeled,roughly chopped)
• Onions1 piece, (diced)
• Olive oil2 tbs
• Vegetable stock powder4 tbs

Steps

1. 1. Heat oil in a pan and fry all vegetables until golden.
2. 2. Add 2L boiling water to the pan and stir in stock powder.
3. 3. Bring to the boil and simmer for 20 minutes until all vegetables are soft.
4. 4. Using a stick mixer liquefy all the soup until it’s nice and smooth.
5. 5. Taste and season with salt and pepper accordingly.