Well i gotta say, the soup came out REALLY well :thumbsup:

Here is the recipe if you wanna try it for yourself....

Ingredients

1 butternut squash, peeled, deseeded and diced
1 sweet potato, peeled and diced
2 carrots, trimmed, peeled and sliced
1 fennel bulb, trimmed and chopped
6 shallots, peeled and finely sliced
1 wheat-free vegetable stock cube
1 garlic clove, peeled and chopped

Method

Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, fennel, shallots and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.

Remove from the heat and add the garlic. Allow to cool, then strain the vegetables into a large bowl and keep the stock.

Add half the stock to the vegetables and blend in a food processor or with a hand-held blender.
The hardest part of this was actually peeling and cutting the butternut squash, i actually ended up taking a mallet to the knife to cut it in to chunks as i didnt realize it was so tough.

Im definately going to be making this again though, it was really sweet even though there was no added sugar in it and it was very filling (we still have more than 1/2 a pan left).

Regards,

Lee