- 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.