Peel the butternut, beetroot, ginger, potato and carrot and clean well

Put in a medium sized sauce pan and add the water and pinch of salt

Bring to boil then reduce heat and let the veggies simmer until tender to touch.

Once cooked, pour into a food processor and blend till smooth.

Add the butter / fresh cream and stir till melted

Crush the nuts and add to the pureé for texture. This step is optional. I prefer taking without nuts

Garnish with a sprig of parsley or corriander.