The roasted or cooked chestnuts you can buy are ready to use but for this soup, they need to be cooked further until they are falling apart. A drizzle of pumpkin seed oil gives the soup a delicious finishing touch.
1 person made this
1 large onion, minced
3 tablespoons vegetable oil
600g seeded, peeled and diced butternut squash
200g roasted/cooked and peeled chestnuts
salt and pepper
1L vegetable stock
pumpkin seed oil for drizzling
Method Prep:10min › Cook:40min › Ready in:50min
Heat oil in a large pot and fry onion till translucent whilst stirring. Add squash and fry till softened and browned in some spots, about 10 minutes. The browning is important, it gives the soup flavour.
Add chestnuts and fry for a further 5 minutes. Add stock, salt to taste and bring to the boil. Reduce heat and simmer till chestnuts are so soft that you can crush them with a cooking spoon, about 20 minutes.
Puree soup with an immersion blender till smooth and creamy. Season with salt and pepper and stir in creme fraiche to taste. Reheat soup but do not let boil again. Ladle into soup bowls and drizzle with pumpkin seed oil.