Celeriac and Butternut Squash Soup

Serves 4.

1 Red Dog celeriac
1 Red Dog butternut squash
1 onion, sliced
3 cloves garlic
4 cups vegetable stock
2 tsp cinnamon
1 tsp nutmeg
3/4 apple

To Serve:
1/4 apple
1/4 cup pumpkin seeds
2 Tbsp Red Dog parsley, chopped

Preheat the oven to 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 flavors to mingle. Meanwhile, chop the parsley and dice the apple.

Serve topped with apple, parsley and pumpkin seeds.