1 Whole Butternut Squash (cubed)

2 Carrots (big chops)

2 Celery Stalks (big chops)

1 red onion (big chop)

1 small zucchini (big chops), optional

3 cloves garlic, whole

1 teaspoon sea salt

Black Pepper to taste

½ cup of vegetable Broth or 1 Bouillon Cube (optional)

Truffle Oil (drizzled on top), optional


Place all the above mentioned vegetables on a greased cookie sheet, season with salt and pepper and bake vegetables at 400 Degrees F. for about 15-20 min.

Put aside, meanwhile, heat up a large pot of water, about 2-3 litres.  Add the cooled vegetables to the pot of water and bring to a boil

Reduce heat and cover for about 45 minutes, until vegetables are tender

Let cool and puree the vegetables with an emersion blender in the same pot.

Tip:  When plating the soup, you can add a drizzle of Truffle Oil for superb flavour.