Roasted Butternut Squash Soup
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 […]
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