Roasted Butternut Squash & Cinnamon Soup - ingredients

Method

• 1. Begin by peeling and chopping all of the vegetables into chunky pieces.
• 2. Select a large saucepan and slowly melt the butter.
• 3. Add in all of the vegetables and mix thoroughly and continue to pan roast them for 6-8 minutes. Adding a little cinnamon at this stage will give the vegetables a nice spiced flavour.
• 4. Continue to keep a constant stir on the vegetables to prevent them from sticking to the saucepan.
• 5. Season lightly at this stage.
• 6. Next you need to add in the cream and 2/3 of the stock.
• 7. Bring this entire mixture to the boil and then reduce the heat to a constant simmer.
• 8. Simmer for the next 15-20 minutes or until all of the vegetables have softened.
• 9. Blitz the soup until smooth, adjusting the consistency with the remaining stock as required.
• 10. Taste the soup and season accordingly. If you wish you can add a little additional Cinnamon at this stage.
• 11. Serve the soup in a small bowl or china teacup with a swirl of either cream or creme fraiche lighted spiced with ground cinnamon.
• Additional Notes:
• If you wish you can add in a cinnamon stick with the vegetables at the beginning and remove it before the blitzing stage.