I made this for our Christmas day starter and was really pleased with it.  So much so that I’m writing the recipe down here so I can recreate it next year.

You could make it healthier by leaving the cream out, it still tastes good without it.

Ingredients:
1 leek
1 onion
2 carrots
2 sticks celery
1 winter squash (butternut squash would be fine too)
2 medium sweet potatoes
2 vegetable stock cubes
250ml single cream

Method:

1. 1. Wash and then peel and chop all vegetables into 1-2cm pieces.
   2. Place in large pan/stock pot with 5l cold water.
   3. Crumble stock cubes into pan.
   4. Bring to boil, then simmer for 45mins or until all vegetables are soft.
   5. Blend using hand blender until smooth.
   6. Stir in cream (if using) and serve.