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)
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
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