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Chestnut & Butternut Squash Soup



  • 1 large butternut squash?
  • 1 onion, peeled and cut into wedges?
  • 2 garlic cloves, peeled?
  • 2 sprigs rosemary, finely chopped?
  • 4 tbsp olive oil?
  • 12 chestnuts, roasted, peeled and chopped
  • 1.5L vegetable stock?
  • Salt and pepper to taste


  • Preheat the oven to 200ºC/gas mark 6. Peel the butternut squash, halve and remove ?the seeds. Cut into large wedges and place in a ?large roasting tin with the onion and garlic.
  • Add the rosemary, salt, pepper and olive oil, toss together and roast for around 25 minutes ?until golden and softened.
  • Place in a blender with the chestnuts and any roasting juices from the pan. Blitz, adding the stock a little at a time, until smooth.
  • Tip into a saucepan, add the remaining stock if necessary and bring to the boil and reduce to simmer for five minutes.
  • Season to taste and serve with a drizzle of cream or dollop of crème fraïche.

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