Roasted Butternut Squash and Chestnut Soup
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Ingredients
- 800 g butternut squash
- 150 g cooked chestnuts
- 1 onion
- 900 ml vegetable stock
- 1 tbsp olive oil
- 1 tsp dried sage
Nutrition (per serving)
- Calories
- 236 kcal
- Protein
- 4.3 g
- Carbohydrate
- 41.5 g
- of which sugars
- 11.2 g
- Fat
- 4.7 g
- of which saturates
- 0.7 g
- Fibre
- 6.5 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel and chop the butternut squash into chunks, toss with the olive oil, and roast for 25 minutes until tender and starting to caramelise.
- 2
Meanwhile, fry the chopped onion in a large pan for 6 minutes until softened.
- 3
Add the roasted squash, cooked chestnuts, dried sage and vegetable stock to the pan.
- 4
Bring to a simmer and cook for 10 minutes.
- 5
Blitz with a stick blender until smooth.
- 6
Season to taste and ladle into bowls.
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