Celeriac and Butternut Squash Soup
A hearty, warming soup with sweet notes of celeriac, apple and cinnamon.
Preheat the oven to 200c/400f.
Peel the squash, remove the ends and core, then roughly dice.
Use a knife to slice off the bottom of the celeriac so that you have a flat surface to set it on. Then using a knife, slice off the outer layer of the celeriac. Cut in to slices and then roughly chop.
Cut the apple in to quarters and remove the core, set one quarter aside for later and chop the remaining 3/4 in to chunks.
Arrange the celeriac, squash, apple, onion and garlic gloves on a baking tray and drizzle with a generous amount of olive oil and season with salt and pepper.
Roast for 20-25 minutes until the vegetables are lightly golden and tender.
Remove from the oven and add to a food processor with a little stock. Blend until smooth.
Add the mixture to a saucepan with the rest of the stock, cinnamon, nutmeg and more salt and pepper to taste.
Simmer for 5-10 minutes to allow the flavours to mingle. Meanwhile, chop the parsley and dice the apple.
Serve topped with apple, parsley and pumpkin seeds.
This soup will keep in the fridge for around 4 days.