• 1 butternut squash (peeled deseeded and diced)
  • 1 sweet potato (peeled and diced)
  • 2 carrots (peeled, trimmed and sliced)
  • 6 shallots (peeled and finely sliced)
  • 1 fennel (trimmed and chopped)
  • 1 vegetable stock cube
  • 1 garlic clove (peeled and chopped)
  • 4 tblsp chopped parsley
  • 5 tblsp pumpkin seeds (optional)


  • Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, shallots, fennel and stock cube and bring back to the boil. Lower the heat and simmer for 10-12 minutes.
  • Remove from heat and add garlic. Allow to cool, then remove the vegetables and place into a bowl. Blend half of the stock with the vegetables, either in a food processor of hand blender to your desired consistency.
  • Chop the remaining vegetables and return to the soup to have a chunky consistency. Or, puree all of the vegetables if desired. Garnish with parsley and pumpkin seeds