Preparation time: 50 mins

Serves: 6-8 portions

 

1 butternut squash (approximately 800g)

1 celeriac (approximately 1kg)

1 large onion

dried sage

extra virgin olive oil

unrefined sea salt

black pepper

vegetable stock (2lt)

truffle butter

 

Finely chop the onion and fry it in olive oil until it’s soft. Peel the butternut squash and the celeriac, dice them and add them to the pan. Stir them to make sure they are coated in olive oil and lightly fry them. Add the sage, salt and pepper and pour in the vegetable stock. Bring to boil and let it simmer for about 30 mins. Once the vegetables are cooked thoroughly, blend them using a hand mixer and finally add 2 teaspoons of truffle butter.