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Roasted Butternut Squash Soup

This is a beautiful bowl of goodness. Perfect as a starter on Christmas day or as nourishing lunch on a cold wintery day


  • 800ml organic vegetable stock

  • 1 tbsp almond butter

  • 1 whole butternut squash peeled and diced

  • 1⁄2 cup grated carrots

  • 1 cup sliced celery

  • 2 onions, finely sliced

  • 1⁄2 tsp paprika

  • 1⁄2 tsp sea salt


  1. Place squash in a roasting with a glug of olive oil, pinch of salt and roast for 35 mins at 200 degrees

  2. Meanwhile saute the onions in a saucepan in some oil until soft and translucent

  3. Add carrots celery and almond butter and seasoning and cook for a further 5 minutes

  4. Add vegetable stock and bring to a low simmer for 20 mins

  5. Once the squash is soft and starting to carmelise, add to the saucepan.

  6. Blend with a hand mixer and serve with warm buttery bread

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