Tuesday, 30 December 2014

Roast Butternut Squash, Chestnut and Onion Soup

This is a lovely winter warmer, perfect for making ahead and taking in a vacuum flask out with you on a cold walk. The fact that it was made with some of my Christmas leftovers makes it even better!
 
Roast Butternut Squash, Chestnut & Onion Soup (adapted from a recipe published on Red Online)
 
Ingredients
1 Butternut Squash, peeled and deseeded
1 Onion, peeled
2 Garlic Cloves, peeled
100g Roasted Chestnuts (I buy mine vacuum packed)
1 litre Vegetable Stock
Sprig of Rosemary
Olive Oil
 
Method
1. Cut the butternut squash and onion into chunks and place in an ovenproof dish. Add the garlic cloves and drizzle over a little olive oil. Add a sprig or two of rosemary and bake in a preheated oven at 200C for 35-40 minutes. You want to make sure that the squash is nice and soft and you can check this by inserting a sharp knife into it.
 
2. Put half of the roasted veg and half of the chestnuts in a liquidiser with half of the stock and blend until smooth. Decant into a saucepan and blend the other half of the soup. Alternatively, you can use a food processor (this will produce a coarser texture) or use a stick blender in the pan.
 
3. Warm the soup up in the saucepan and season to taste. Serve with a swirl of cream and some cracked black pepper.
 
This soup is suitable for freezing.
 
Love Mrs Jones x

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