Made this last night and its yummy. It makes a really thick soup and is free on a green day.
1 Butternut Squash
4 Sweet Potatoes
2 Knorr vegetable stock pots
1 Red pepper
2-4 Garlic cloves
1. Cut up the butternut squash and sweet potato into chunks and boil in in the vegetable stock.
2. Meanwhile cut the red pepper in half, put some garlic cloves in the middle with black pepper and roast for about 15-20 minutes.
3.When roasted add them to butternut squash and sweet potato and wizz it.