Roast Butternut Squash & Chestnut Soup with Chestnut Croutons
Ingredients
- 2 medium onions, peeled and finely diced
- 4 garlic cloves, peeled and sliced
- 2 tbsp vegetable oil
- 1 large (approx. 1kg) butternut squash peeled, de-seeded and chopped into 3-4 cm cubes
- 1 litre vegetable stock
- 150g merchant gourmet chestnut puree
- 100g merchant gourmet whole chestnuts, simply roasted
- 2 tbsp tomato puree
- salt and freshly ground black pepper
- chestnut yoghurt
- 50g merchant gourmet chestnut puree
- 100g vegan yoghurt
- the topping
- 100g merchant gourmet whole chestnuts, simply roasted, sliced thinly
- 6-7 tbsp sliced chives
Preparation
Get a large saucepan
Add the onion, garlic and vegetable oil
Cover and sweat over a medium heat for 8 minutes until soft
Add the squash
Turn up the heat and fry for 5 minutes until the squash is lightly browned
Add the stock, chestnut puree, whole chestnuts and tomato puree
Bring to the boil and boil rapidly for 10 minutes 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 1-2 minutes 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 with salt and black pepper
To make the chestnut yogurt, blend the chestnut puree and vegan yoghurt together for 1 minute
Season to taste with salt and pepper
Serve the soup very hot with a swirl of the chestnut yoghurt, the sliced chestnuts and chives