1 butternut squash, peeled and roughly chopped
1 tbsp olive oil
100g leeks, finely chopped
1 gluten-free vegetable stock
500ml hot water
1 tsp cinammon
1/2 tsp ground ginger
1 tsp ground coriander
salt and pepper
1.) Pre-heat the oven to 180 degrees (fan). Pre-line a baking tray with parchment paper and evenly spread the roughly chopped butternut squash pieces. Put into the oven for 30 minutes, until the butternut squash has softened and charred slightly.
2.) Put the olive oil in a medium sized saucepan and place on a low heat. After about a minute, once the oil has heated, add the chopped leek, along with all the spices. Stir using a wooden spoon to make sure the spices don’t burn.
3.) Mix the vegetable stock with the hot water, allowing it to dissolve fully, and add to the saucepan. Stir it into the leeks. Also add the butternut squash pieces.
4.) Leave the broth to simmer with the lid on for 10 minutes.
5.) Using a handheld blender, blend until smooth. Season with salt and pepper and serve!