Butternut Squash Soup

Makes 6-7 litres

Ingredients

3 tablespoons butter

1 cups onion, diced

1 cup celery, diced

1 cup fennel, diced

3 tablespoons fresh ginger, minced

8 cups chicken stock

3 teaspoons roasted garlic

8 cups roasted butternut squash

1 cup Yukon gold potatoes, small dice

500 ml whipping cream

pinch nutmeg

salt & pepper to taste

Method

Sweat onions, celery and fennel and ginger in butter in a large soup pot, over medium heat. Do not brown the vegetables.

Add stock, garlic, squash and potatoes.

Simmer until potatoes and squash are tender, about 25-30 min.

Blend soup well with hand mixer or in a blender.

Add cream and nutmeg and simmer for an additional 5-10 minutes.

Taste, season and adjust if needed.