Butternut Squash Soup

Gluten Free, Vegan

• Butternut Squash (1 of whatever size)

• Onion

• 2 Cloves of Garlic

• Oil

• 1 tsp Chilli Flakes

• 1 Large Potato

• 2 -3 Gluten Free/Vegan Vegetable Stock Cubes

• 1 tbsp Balsamic Vinegar

• 1/2 tsp Cinnamon (optional)

Chop the butternut squash up and scoop out the seeds. There is no need to peel it. Place on a baking try with the onion, garlic, chilli and cinnamon (if using) and roast in the oven until soft.

Scoop the butternut squash from the skin and add to a pan with the roasted onion, garlic and juices off the baking tray. Chop and add the potato, add the stock cubes and cover with water. Simmer until the potato is soft. Blend until sooth and add the balsamic vinegar.