1 large butternut squash peeled and deseeded
2 celery sticks
1 large leek
1 tablespoon olive oil
10g fresh ginger root
2 garlic cloves
500ml chicken stock
10g chopped chives
10g coriander leaves
1 tsp ground cinnamon
Heat the oven to 200 degrees.
Slice the butternut into 2 cm chunks and place on a baking tray.
Drizzle with olive oil, sprinkle with the cinnamon and season with salt and pepper.
Roast for 45 minutes.
While the butternut is roasting chop the carrots, leek and celery. Grate the ginger.
Add the butter to a large saucepan and add the carrots, leek, celery, ginger and garlic. Sauté for 5 minutes.
Add the chicken stock and once the butternut is done add to the saucepan. Add the water and bring to the boil. Reduce the heat and simmer for a further 5 minutes.
Remove from the heat, blitz with a hand blender until smooth and serve with the chopped chives, coriander leaves and a drizzle of cream.