Butternut Squash Soup | Mary Berry

Ingredients

• 3 small butternut squash, about 1.6kg (3 ½ lb) total weight
• about 2 tablespoons olive oil
• salt and freshly ground black pepper
• freshly grated nutmeg
• 25g (1oz) butter
• 1 large onion, roughly chopped
• 2 large carrots, roughly chopped
• 2 large sticks celery, sliced
• 2.5cm (1 inch) root ginger, grated
• 1.1-1.3 litres (2-2 ¼ pints) vegetable or chicken stock
• sprig of fresh rosemary or 1 teaspoon dried rosemary