Butternut Squash Chowder

Ingredients

450 gr butternut squash
95 gr sweet potato
130 gr carrots
700 ml water
1 water left -over from steaming the veg
65 gr bell pepper
60 gr onion
6 gr sea salt
4 gr garlic
1 gr basil
1 gr rosemary
1 gr thyme
10 ml sesame oil
50 gr celery
65 gr green bell pepper
5 vogue vegy base
1 gr paprika

Instructions

Blend the squash, sweet potatoes and carrots with the water until smooth and set aside. Saute the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes. Now add the remaining ingredients and saute for another 5 minutes. Add the pureed vegetable mixture, cook for another 5 to 10 minutes, and serve hot. From DEEANNE's recipe files