Butternut & Sweet Potato Soup

Butternut and (orange) sweet potato soup.
Peel and chop 1 medium to large butternut & 1 medium to large sweet potato, preferably an ‘orange sweet potato’ (in season now). Stir fry the veg in a little olive oil until it begins to ‘sweat’. Add water until not quite covering the squash. Bring to the boil. Add 1 tablespoon of Ina Paarman’s chicken stock. Simmer until well cooked. Blend with a stick blender. Serve, garnished with feta cheese and parsley. Enjoy!