Chestnut, Roasted Butternut Squash And Bramley Apple Soup
This creamy and comforting butternut squash and chestnut soup is a delightful blend of flavors that will warm you up from the inside out. Roasted butternut squash, fragrant thyme, and sweet apple all come together with the nutty richness of chestnuts to create a hearty and satisfying soup that is perfect for any autumn or winter meal. Top it off with a drizzle of truffle oil and a swirl of cream for an extra touch of luxury.
— Constant Cookbook
Ingredients
- 1.5kg/3lb 5oz butternut squash
- 5 tbsp olive oil
- 1 onion
- 1 garlic
- 2 potatoes, cut into cubes
- 1 Bramley apple
- 2 litres/3½ pints hot chicken or vegetable stock
- 1 sprig fresh thyme
- 2 bay leaves
- 500g/1lb 2oz chestnuts
- 400g/14oz ready-made chestnut
- salt and freshly ground black pepper
- , for drizzling truffle oil
- , for drizzling (optional) double cream
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- 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.
- When the butternut squash has cooled, drain off the oil and peel away the skin, taking care not to burn your fingers.
- 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.
- 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.
- 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.
- Transfer the mixture to a food processor and blend until smooth. Return to the pan and heat until warmed through.
- 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.
Cook Time
1H
Prep Time
PT30M
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