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

Ingredients:

• 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

Method

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