Page title and description

Soups & stews
Roasted squash and chestnut soup
Ingredients
- 1 butternut squash (about 800g -1kg), halved lengthways, skin left on
- 200g cooked chestnuts, roughly chopped
- 2 cloves of garlic, crushed
- ½ tsp paprika
- 2 tbsp olive oil
- 1 leek or onion, chopped
- 6 sage leaves, roughly chopped
- 1 litre veg stock
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
1h
15 min
PT1H15M
-
Step 1
Preheat oven to 200°C/Gas 6. -
Step 2
Place the squash, cut side up, in a baking tray, and cut a few slits in the fat part of the squash flesh to help it cook a little quicker. -
Step 3
Sprinkle over the chestnuts, garlic, salt, pepper, paprika and 1 tablespoon of oil. -
Step 4
Cover tightly with foil and roast at for 40 minutes-1 hour, or until the squash flesh is tender. Leave to cool slightly. -
Step 5
While the squash is cooking, heat 1 tablespoon of oil in a large pan and gently cook the leeks for 10 minutes, until softened, adding the sage about halfway through. -
Step 6
Scoop out the squash flesh (discarding the skin) and add it to the leeks, along with all the chestnuts and any juices from the baking tray. -
Step 7
Add the stock, bring to the boil, then blitz until smooth. Check the seasoning to serve.