Chop the onions and celery. Put into a large pan on a low heat and melt the butter. Sweat the onion and celery for at least 15 minutes. The onions should be translucent and soft, not coloured.
Meanwhile, chop the squash and potatoes into small cubes. Add them to the pan once the onions are ready and continue to cook over a low heat for about 7 minutes.
Make up the stock with boiling water. Add it to the pan and bring to the boil. Add the pepper then simmer for around 20 minutes or until all the vegetables are soft but not collapsing.
Take the soup off the heat and blend. A stick blender is best for this.
Grate in some nutmeg and add the cream. If serving immediately, you may need to place the soup back on a low heat for a few minutes.
It also freezes brilliantly. Just defrost thoroughly. It can be microwaved to reheat too!
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