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Roasted Butternut Soup


15ml vegetable oil or olive oil

1 large onion, finely chopped

1 stick celery, finely chopped

1 large carrot, finely chopped or grated

1.5 litres chicken stock or water

500g roasted butternut

15ml Fresh cream


1. Heat up the oil in a medium pot.

2. Add the onion, celery and carrot. Season and cook until it's softened and slightly golden.

3. Add the stock and bring to the boil for a few minutes.

4. Reduce the heat and add the roasted butternut and process with a hand-held blender (or in a food processor) until smooth.

5. Season to taste and serve with bread and fresh cream.


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