Roasted Butternut Pumpkin Soup

1 large onion chopped

550g butternut chopped( 1/2 large butternut)

2 ribs celery chopped

1-2 carrot roughly chopped

1 tsp sea salt

1 L water

2 bay leaves

Pinch of black pepper

1) Peel and roughly chop butternut.

2) Bake @ 160-180 degrees for 30min or until tender.

3) Combine all ingredients and bring to the boil.

4) Simmer for 1 hr.

5) Remove bay leaves.

6) Purée until smooth.