Spicy sweet potato and butternut squash soup using beef stock?

[stickchildrenthree]

I have stupidly talked myself into making this for dp as he bought a carton and said it was nice but too thin, my retort was I could make that... and now I have to

Have no time to go to the shop and all I have in the cupboard is beef stock.
I would assume I need veg or chicken stock but would beef work?

Step AWAY from the beef stock. No!

Just use water. The key with soup is to sweat the chunked veg for three quarters of the cooking time in butter/oil before adding any liquid. That intensifies the flavour, and stock isn't needed, just water to thin it down.

Or : My other piece of advice would be to roast the veg first, cut in half and drizzle over a little oil, roast for about 45 mins. Fry onion, garlic and spices slowly for 10-15 mins, then add spooned out roasted veg for 5 mins then add water and simmer for about another 5. Enrich with a little cream/creme fraiche if you like.