An alternative Christmas starter


  • 50 g butter
  • 2 carrots
  • 1 leek
  • 2 sticks celery
  • 1 large butternut squash
  • 0.5 medium onion
  • 3 cloves of garlic
  • 0.5 tsp ground cinnamon
  • 1.2 l chicken/vegetable stock
  • 110 ml pouring cream
  • seasoning


  • Begin by peeling and chopping all of the vegetables into chunky pieces.
  • Select a large saucepan and slowly melt the butter.
  • Add in all of the vegetables and mix thoroughly and continue to pan roast them for 6-8 minutes. Adding a little cinnamon at this stage will give the vegetables a nice spiced flavour.
  • Continue to keep a constant stir on the vegetables to prevent them from sticking to the saucepan.
  • Season lightly at this stage.
  • Next you need to add in the cream and 2/3 of the stock.
  • Bring this entire mixture to the boil and then reduce the heat to a constant simmer.
  • Simmer for the next 15-20 minutes or until all of the vegetables have softened.
  • Blitz the soup until smooth, adjusting the consistency with the remaining stock as required.
  • Taste the soup and season accordingly. If you wish you can add a little additional Cinnamon at this stage.
  • Serve the soup in a small bowl or china teacup with a swirl of either cream or crème fraiche lighted spiced with ground cinnamon.
  • If you wish you can add in a cinnamon stick with the vegetables at the beginning and remove it before the blitzing stage.