This is a classic with a smashing twist by the addition of purple skinned sweet potato, one of my all time favourite vegetables. This version makes about 12 cups of soup and is ready in about 25 minutes.
Ingredients:
2 cups butternut squash, (skin and seeds removed) chopped
2 cups purple skinned sweet potato (washed, skin on) chopped
2 medium carrots, (washed, skin on) chopped
1 medium fennel bulb, chopped
1 medium onion, chopped
1 large garlic clove, chopped
3 bay leaves, fresh or dried
2 teaspoons Persian Spice Mix (or similar yumminess)
2 teaspoons ground black pepper
3 tablespoons olive oil
4 cups water
Method:
Heat the olive oil in a large saucepan (with a lid) and gently sauté the onion, garlic, fennel, bay leaves and pepper on a medium heat till just starting to soften. Then add the spices and fry for 1 minute.
Boil the water in a kettle/jug.
Add the squash, sweet potato, carrots and water. Try 3 cups of water first. We just need the water to almost cover the vegetables, but not quite. It is best when it’s super thick and you can stand your spoon up in it!
It’s perfect the way it is, but if you want, you could serve it with a dollop of hummus and some crispy home made sweet potato oven chips … I will post the recipe soon!! Love Sarah
Healthy Cooking for Beginners - Heal Yourself With Food 
My favourite meal at the moment is butternut squash soup, and I love it with fennel as it lightens it up. I also have a thing for dipping gluten free fish fingers in it!
ooooo yummy .. dipping gf fish fingers … must try that Laura!!
It was inspired by Doctor Who, who has a thing for fish fingers and custard.