- 1 large Butternut squash
- 1 small diced onion
- 1 stem of celery diced
- 1 pinch of nutmeg
- 1 litre of chicken stock
- 2 or 3 potatoes cooked and mashed
- 1 to 2 cups half and half cream
Cut squash in large pieces with skin on and remove seeds.
Lay in pan with 1/2 inch water and roast covered for 45 minutes until tender
Save the juice.
Remove the Skin.
Saute onion in butter and add chopped celery
Add mashed potatoes
Add half and half cream
Add chicken stock
Put through blender and puree
Place in pot add a pinch of nutmeg
Simmer for 1 hour