This soothing winter roots soup is perfect for warming up on cold winter evenings!
1 organic butternut squash
1 large organic sweet potato
1 organic red onion
2 cloves organic garlic
1 tsp organic ground cinnamon
1 tsp organic ground turmeric
1 tsp organic cayenne pepper
1 tsp organic ground ginger
1 low salt organic vegetable stock
Cut the butternut squash in half lengthways, scoop out the seeds. Roast the butternut squash and sweet potato at 220 degrees, or 180 for a fan assisted oven, for 25 minutes then peel and cut into cubes.
Peel and slice the red onion and garlic. Add these along with the sweet potato, squash, stock cube, cayenne, turmeric, ginger and cinnamon to a pot of hot water. Simmer on a medium heat for 20 minutes then blend and enjoy.