Roast Butternut Squash and Chestnut Soup
Ingredients:
- 2 medium onions, peeled and diced finely
- 4 cloves garlic, peeled and sliced
- 2tbsp vegetable oil
- 1 large butternut squash, about 1 kg, peeled, de-seeded and chopped into 3-4 cm cubes
- 1 lt (1¾ pt) vegetable stock
- 150g Merchant Gourmet Chestnut Purée
- 100g Merchant Gourmet Whole Chestnuts, Simply Roasted
- 2tbsp tomato purée
- Salt and freshly-ground black pepper, to taste
- For the Chestnut Yoghurt:
- 50g Merchant Gourmet Chestnut Purée
- 100g vegan yoghurt
- For the Topping:
- 100g Merchant Gourmet Whole Chestnuts, Simply Roasted, sliced thinly
- 6-7tbsp sliced chives
Serve up this rich, satisfying soup to warm up this winter. It also works well with other vegetables such as parsnips, carrots or celeriac. Served with fresh, crusty bread, it’s comfort in a bowl!
Serves: 6-7
- In a large saucepan, add the onions, garlic and vegetable oil. Cover and sweat over a medium heat for 8min until soft. Add the squash. Turn up the heat and fry for 5min until the squash is lightly browned.
- Add the stock, chestnut purée, whole chestnuts and tomato purée. Bring to the boil and boil rapidly for 10min or until the squash is soft. Top up with water if the liquid goes below the level of the vegetables.
- Take the pan off the heat. Blend the soup in a liquidiser for 1-2min until it is totally smooth. The length of time you blend the soup defines how creamy it is. Longer is better, because more time gets more air into the soup and makes it creamier. Season to taste.
- To make the chestnut yoghurt, blend the chestnut purée and vegan yoghurt together for 1min. Season to taste. Serve the soup very hot with a swirl of the chestnut yoghurt, the sliced chestnuts and chives.
If you’re a fan of soup, we’ve got you covered. Try Rachel Allen’s Bacon and Bean Broth, Pearl Barley Soup With Tomato And Parsley or this delicious Creamy Fenland Celery Soup with Stilton Cheese. So tasty!
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