In large saucepan or stock pot put the veg oil, onion celery and carrots and gently sweat down.

Scoop out the Butternut Squash from its skin. I use a grapefruit serrated spoon. Chop and add to pan of veg

Add stock and nutmeg, bring to boil and simmer for 30mins. Check all veg is soft. Season to your taste.

Allow to cool for 10mins or so. Either use a hand blender or liquidiser. Blend til smooth. Put back in stockpot if liquidiser is used. Add hot water if you prefer thinner soup. Serve hot with crusty bread or flat breads.