Roasted butternut squash & sweet potato soup - Edward Hayden
School of Cookery
Ingredients
- 2 carrots
- 1 leek
- 2 sticks celery
- 1 large butternut squash
- 2 large sweet potatoes
- ½ medium onion
- 2 cloves of garlic
- ½ green/red chilli
- 1500ml chicken/vegetable stock
- 4floz/110ml pouring cream
- Seasoning
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