1 butternut squash
1 large sweet potato
3 medium carrots or 2 large carrots
1 large red onion
2 celery ribs
1 red pepper
1 tablespoon olive oil
1 vegetable stock cube
salt and pepper
1 large fresh parsley sprig
Peel the squash, sweet potato, carrots, and onion.
Dice the above ingredients and the red pepper and parsley.
Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
Make up a pint of stock with the stock cube and pour this over the softened vegetables.
Add the salt and pepper to taste, add more water if required.
Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
Serve with nice fresh crusty bread.