Cinnamon and ginger butternut squash soup shots with smoked paprika and sesame crackers

• 1 big butternut squash 

• ½ cup leek slices 

• 2 cups chicken stalk 

• 1 tsp. cinnamon 

• 2 tbsp. olive oil

• ½ tsp. ginger

• ¼ tsp. paprika 

• ½ tsp. curry

• ½ tsp. sugar 

• ½ cup coconut cream 

For the crackers:

• 1 puff pastry dough square 

• ½ tsp. smoked paprika 

• 1 tsp. Sesame seeds 

1. Microwave the whole squash for 5 minutes. Cut it in half and scoop out the seeds. 

2. Heat the oven (400°)

3. Sprinkle the sesame and paprika on the puff pastry square. Cut into strips, put in a baking dish and bake for 20 minutes till golden brown.

4. Put the butternut squash in a baking dish and roast for 30 minutes till soft. 

5. Take out the squash and let it cool off. Peel off

6. Heat the oil and saute the leek slices. Add the rest of the ingredients but the coconut cream. Bring to a boil and fix seasoning. Cook for 10 minutes. Remove from the stove.

7. Using a hand immersion blender, puree the soup. Add the coconut cream and mix.

8. Serve with crackers