Creamy Butternut Soup

Ingredients

• 1 kg butternut, peeled and cubed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 litre vegetable or chicken stock
• 150 ml fresh cream
• salt and black pepper to taste

Method

1. Preheat the oven to 200 C.
2. Place the butternut and carrots on a roasting tray, drizzle with half the olive oil and roast for about 30 minutes until tender.
3. Heat the remaining oil in a large saucepan and cook the onion until soft.
4. Add the garlic, cinnamon and nutmeg and cook for 30 seconds.
5. Add the roasted vegetables and stock.
6. Bring to a simmer and cook for about 10 minutes.
7. Blend the soup until completely smooth.
8. Stir in the cream and warm through gently.
9. Season with salt and black pepper and serve hot.