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Sweet squash soup
Sweet squash soup is an easy way to get veggies into your kids. Turn the average potato, carrot, and squash into yummy bowl of goodness.
: 2 minutes
: 1 hour minutes
: 12 servings
1 large squash
2 large potatoes
1 sweet potatoes
2 large onions
4 garlic cloves
Tsp black pepper
Half tsp salt
1 sprig of thyme
Tsp dried parsley
Tsp dried basil
Chop the squash in half, but keep all of the other vegetables whole, season with the herbs and place in the oven for 1 hour at 170 degrees/gas mark 4.
Roasted and softened vegetables
Remove the skin from the vegetables.
Make at least a pint of chicken stock.
Add the skinned vegetables to a food processor.
Pour into a large pan and warm over a low heat, and pour into bowls.
Ideally serve with wholegrain bread for a wholesome lunch or dinner.
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