Cinnamon Apple Squash Soup

A labour of love. A creation from inspiration. A very flavourful, interesting result!

1 Medium butternut squash
3 Small gala apples
2 Cloves of garlic
2 Carrots
2 Stalks of celery
1 Medium onion
2 Tbsp of cumin
1 Tsp of cinnamon
1 Tbsp of brown sugar
1 Tbsp of butter
1/4 Tsp of red pepper flakes
2 Chicken stock cubes
Olive oil
Salt and pepper

Roast: 2 cloves of garlic (in tin foil with olive oil). Mix cubed squash with olive oil and cumin. Roast at 400 for 25 minutes.

In a pot: Heat butter, chopped and peeled apples with cinnamon and sugar until soft.

In another pot: Olive oil with salt and pepper to soften chopped onion. Add chopped celery and carrots. 12 cups of water, 2 chicken stock cubes then the rest of the ingredients can be added.

You guessed it - puree! I think this soup would be nice served with cheddar cheese, salads with nuts, cheese and dried fruit or with a bun and butter! Also try adding a dollop of sour cream or full fat yogurt to your bowl.