BUTTERNUT SQUASH AND CINNAMON SOUP

Prep time 10 mins Cooking time 30 mins Serves 4-6 700g butternut squash, cleaned and sliced into 1cm slices 45ml oil 1 tbsp cinnamon powder 3 tbsp butter 1 onion, finely chopped 2 garlic cloves, chopped 2 tsp fresh ginger, grated 500ml chicken stock Preheat oven to 200ºC. Place butternut slices on a baking tray and drizzle olive oil and cinnamon powder over. Cover with tin foil and bake for 15-20 minutes or until soft. Heat butter in a pot and add onion, garlic and ginger. Sauté lightly for 2 minutes. Add stock and two-thirds of the cooked butternut. Remove from the heat and blitz mixture in a food processor into a smooth purée. Season with salt and black pepper. Serve with remaining cooked butternut.