Ingredients:
- 15g Blended Oil
- 500g Carrots, peeled and diced
- 500g Celery, diced
- 2 small Spanish onions, diced
- 2000g Butternut Squash, peeled, seeded and diced
- 2000ml Vegetable Stock
- 10g Kosher Salt
- 10g Black Pepper
- 4g Freshly ground Nutmeg
I like to serve this with some homemade whipped cream and toasted pumpernickel croutons
Cooking method:
- Preheat the oven to 350 degrees
- Toss the diced vegetables in a large bowl seasoning with oil, salt and pepper
- Roast the Butternut Squash, Celery, Onion and Carrot for 15 minutes
- In a large stock pot, bring the Vegetable stock to a boil
- Add the roasted vegetables to the stock
- Add in the fresh nutmeg
- Allow the pot to simmer for ten minutes
- Remove from the heat and puree smooth in a blender