Ingredients
- 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
Method
- 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.
This Recipe was taken from www.redonline.co.uk
