Butternut squash soup

Serves 8

Try this appetizing yet, healthy butternut squash soup layered with carrots, celery and onions.

1pc

sliced in half length-ways and seeded butternut squash

1 cup

trimmed, peeled and sliced carrots

1 cup

rimmed, peeled and sliced celery heart

1 cup

rimmed, peeled and sliced yellow onion

1 cup

peeled, rinsed and medium slice leek white

2pc

rinsed and leaves stripped fresh thyme

chicken or vegetable stock

250ml

chardonnay or sauvignon blanc wine

2 tbsp

unsalted butter

flaked sea salt

fresh ground black pepper

Position rack in center of oven, preheat to 350°F (175°C)
Place squash cut-side upwards on sheet pan, drizzle with olive oil, rub to coat, season with salt and pepper
Roast for 45-60 minutes or until knife tender, cool on a rack, reserve all juices, scoop out flesh, discard skin
Heat butter, olive oil in a large pan, sauté carrot, celery, onion, leek, and thyme until golden brown and tender
Deglaze pan with chicken stock and wine, combine all ingredients in the jar of a Blender
Season with salt and pepper, secure lid, blend until desired consistency, add water to adjust, check seasoning