Preheat the oven to Gas Mark 7,put plenty of Vegetable Oil in a large deep Skillet (a large roasting tin may suffice),place in the oven to make the Vegetable Oil hot.

Peel the two celeriacs,wash under the cold water tap and then chop into big blocks - add too the Skillet of hot Vegetable Oil.Peel the butternut squashes and chop into even bigger blocks,remove butternut squash seeds and wash the blocks of butternut squash in cold tap water and then add them to the Skillet,coat all the blocks of vegetables in the hot Vegetable Oil and then place 1 tablespoon of Coarse Sea Salt over the top of the raw vegetables and then add 1 tablespoon of Ground Black Pepper.

Roast for One hour and then turn the vegetables over. Add the other 1 tablespoon of Coarse Sea Salt and then add the other tablespoon of Ground Black Pepper. Roast for a further 1 hour.

Drain with a slotted spoon and place the roasted butternut squash and roasted celeriac into a large saucepan,or large mixing bowl - allow to cool.

Peel a large white onion,wash under the cold water tap and then quarter the onion with a sharp Kitchen Knife.Place some cold cooked - roasted - butternut squash and celeriac in a large mixing Nutri Ninja Blender Cup,add some quarters of raw onion and then add some clean cold water,screw blade lid on - and then blend in your Nutri Ninja for a literal minute,place contents into a large mixing bowl and then repeat the process.

Store in the Fridge,with cling film over the top of the mixing bowl. Reheat later in a saucepan on the hob for 10 minutes.Add more cold water if needed - during the cooking process and before.