Recipe: Sweet Potato, Butternut Squash, Carrot, & Onion Soup

I've had more than enough time to perfect our Sweet Potato, Butternut Squash, Carrot, & Onion Soup.
It's getting cold indoors and nothing beats a hot soup. From one homebodies kitchen to another, here's my (Liz, founder) recipe:


• 3 diced carrots
• 2 diced sweet potatoes
• 1 diced butternut squash
• 2 small brown onions
• 1 tbsp olive oil
• 1 knorr vegetable stock cube
• 450ml of boiling water
• 1 tsp garlic granules
• 1 tsp paprika
• 1 pinch of salt
• 1 tsp of black pepper

Step One:

Add 450ml of boiling water to 1 knorr vegetable stock cube and set aside.
Add 1 tbsp olive oil in a medium sized saucepan and fry 2 diced medium onions over a medium-low heat for about 2 minutes until softened.
Add the 3 diced carrots, 1 diced butternut squash, and 2 diced sweet potatoes and saute for 3 minutes.

Step Two:

Add the 450ml of vegetable stock and simmer for 5-10 mins until the vegetables start to soften.
Add your garlic granules, paprika, salt, and black pepper. Bring the mixture to a gentle boil and begin to mash the vegetables while on the heat. Then reduce the heat medium-low and simmer for another 5 minutes.

Step Three:

You should now have a beautifully fragrant soup. Take it off the heat and set aside to cool.
After 5-10 minutes, add your mix into a blender. If you prefer a chunkier soup, blend less. If you prefer a more smoother soup, blend until completely smooth.
Grab a roll and you're set!
Enjoy your soup! 
If you try this recipe, leave us a comment.