Chestnut, Roasted Butternut Squash and Bramley Apple Soup

A hearty vegetarian soup featuring roasted butternut squash, chestnuts, and Bramley apples blended into a smooth and warming winter dish.

Vegetarian Healthy Soup Christmas Winter Chestnut

Estimated Nutrition

Calories

425.2

kcal / serving

4252 kcal total

Carbs

65.2g

per serving

652.1 g total

Fat

15.9g

per serving

158.5 g total

Protein

5.4g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

optional, for drizzling

Fruits

piece

Bramley Apple

peeled, core removed, flesh chopped

400

Chestnut Purée

ready-made

Liquids

litres

Stock

hot chicken or vegetable stock

NutsSeeds

clove

Garlic

finely chopped

sprig

Thyme

fresh

piece

Bay Leaf

500

Chestnut

roasted and peeled, plus extra sliced to serve

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Truffle Oil

for drizzling

Vegetables

1.5

Butternut Squash

seeds removed, flesh cut into large wedges

piece

Onion

chopped

piece

Potato

cut into cubes

Method

Serve in bowls garnished with truffle oil, cream, and sliced chestnuts.

Cool the mixture, blend in a food processor until smooth, and reheat.

Boil then simmer the mixture for 20 minutes until potatoes are soft.

Add stock, squash, herbs, chestnuts, chestnut purée, and seasoning to the pan.

Sauté onion, garlic, potatoes, and apple in the remaining oil for 5 minutes.

Drain the oil and peel the skin from the cooled squash.

Roast butternut squash with 3 tablespoons of olive oil for 25-30 minutes until tender.

Preheat the oven to 200°C.