350g diced butternut squash and sweet potato
750ml hot chicken stock
1/4tsp ground cinnamon
1/4 tsp ground mace
good grinding of black pepper
4tsps single cream
Put the butternut and sweet potato in a saucepan, with the chicken stock and spices.
Bring to the boil and simmer for 15 minutes, until vegetables are tender.
Puree the soup. Pour into serving bowls, garnished with cream swirls.
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