Butternut squash soup with chestnuts and apple

    2 hours 15 min

    It requires a little extra effort to roast the squash and the chestnuts but the flavour is worth it, it tastes much better than just cooking everything on the hob.

    1 person made this

    Serves: 8 

    • 20 fresh unpeeled chestnuts
    • 1 tablespoon olive oil
    • 600g butternut squash, peeled and seeded
    • 1 tablespoon olive oil
    • 1 to 2 leeks
    • 1 large cooking apple, peeled, cored and grated
    • 1 pinch ground ginger
    • 2 pinches ground nutmeg
    • 1.2L chicken or vegetable stock
    • salt
    • pepper
    • 1 jigger sherry

    Prep:30min  ›  Cook:1hr15min  ›  Extra time:30min  ›  Ready in:2hr15min 

    1. Soak chestnuts in cold water for 30 minutes.
    2. In the meantime roast the winter squash with 1 tablespoon olive oil on a baking tray in the oven at 190 C / Gas 5 till soft. about 30 minutes.
    3. Remove squash from oven. Drain chestnuts and cut each crosswise. Place on baking tray and roast till they burst open, about 15 minutes. Peel chestnuts while still warm, then chop.
    4. Cut leek in small rings and wash thoroughly. Heat 1 tablespoon olive oil in a large pot and fry leek till soft. Add chestnuts, apple, squash, spices and stock. Bring to the boil, then reduce heat and simmer, covered, till chestnuts are very soft, about 20 to 30 minutes.
    5. Puree the soup and pass through a food mill. Return to the pot and reheat, thin with water and season to taste with salt, pepper and sherry.

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