Chestnut, roasted butternut squash and Bramley apple soup
Method
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Preheat the oven to 200C/400F/Gas 6.
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Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool.
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When the butternut squash has cooled, drain off the oil and peel away the skin, taking care not to burn your fingers.
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Heat the remaining olive oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple and fry for 4-5 minutes, stirring regularly, until softened.
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Add the stock, roasted squash, thyme, bay leaves, chestnuts and the chestnut purée. Stir well and season, to taste, with salt and freshly ground black pepper.
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Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes, or until the potatoes are tender. Set aside to cool.
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Transfer the mixture to a food processor and blend until smooth. Return to the pan and heat until warmed through.
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To serve, divide the soup equally between ten serving bowls. Garnish each serving with a few drops of truffle oil and cream (if using) and sprinkle over the sliced roasted chestnuts.
Ingredients
- 1.5kg/3lb 5oz butternut squash, seeds removed, flesh cut into large wedges
- 5 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 2 potatoes, cut into cubes
- 1 Bramley apple, peeled, core removed, flesh chopped
- 2 litres/3½ pints hot chicken or vegetable stock
- 1 sprig fresh thyme
- 2 bay leaves
- 500g/1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve
- 400g/14oz ready-made chestnut purée
- salt and freshly ground black pepper
To serve
- truffle oil, for drizzling
- double cream, for drizzling (optional)
Shopping List
Chestnut, roasted butternut squash and Bramley apple soup
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
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