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  • 350g dived butternut squash and sweet potato
  • 750ml chicken stock
  • 1/4 tsp ground cinnamon
  • 4 tsp soured cream
  • 1 pinch chilli flakes a good grinding of black pepper
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    Method

    • step 1

      Put the diced butternut squash and wet potato in a saucepan. Pour over the hot vegetable stock and add the cinnamon.
    • step 2

      Bring to the boil then summer for 15 mins, or until the vegetables are soft.
    • step 3

      Purée in a blender
    • step 4

      Serve in bowls, garnish with a dollop of soured cream, a grinding of pepper and a sprinkle of chilli flakes.
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