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Ingredients

  • 1 Onion Chopped
  • 1 Large Butternut Squash Cubed
  • 1 Large Sweet Potato Cubed
  • 1 tbsp Butter
  • 1 and 1/2 pints of Vegetable Stock
  • Bunch of Rosemary or Thyme tied (whichever preferred)
  • Large Grating of Parmesan Cheese
  • Salt and Pepper to taste
  • Cream (if you like)

Method

  • STEP 1
    Put the chopped Onion, cubed Butternut Squash and the cubed Sweet Potato into a pan with the butter. Sweat for 20 minutes on a medium heat, stirring continuously.
  • STEP 2
    After 20 minutes add the 1 and 1/2 pints of vegetable stock and add the bunch of tied Rosemary (or Thyme if preferred). Cook through until the Butternut Squash and Sweet Potato are soft.
  • STEP 3
    Take the Rosemary out (doen't matter if some bits have come loose). Use a handheld blender to get rid of all the chunks. If it seems too thick add more vegetable stock.
  • STEP 4
    Finally, Add the large grating of Parmesan Cheese (about a handful) and then season well. Add some cream if you like.
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