Chestnut + Butternut Squash Soup


  • 1 large butternut squash
  • 1 onion, peeled and cut into wedges
  • 2 garlic cloves, peeled
  • 2 sprigs rosemary, finely chopped
  • 4 tbsp olive oil
  • 12 chestnuts, roasted, peeled and chopped
  • 1.5L vegetable stock
  • Salt and pepper to taste
  • crème fraïche (optional)



  1. Preheat the oven to 400ºF. Peel the butternut squash, halve and remove the seeds. Cut into large wedges and place in a large roasting tin with the onion and garlic.
  2. Add the rosemary, salt, pepper and olive oil, toss together and roast for around 25 minutes until golden and softened.
  3. Place in a blender with the chestnuts and any roasting juices from the pan. Blitz, adding the stock a little at a time, until smooth.
  4. Tip into a saucepan, add the remaining stock if necessary, bring to a boil and reduce to simmer for five minutes.
  5. Season to taste and serve with a drizzle of cream or dollop of crème fraïche.


Recipe from Red Magazine
Image via Harmony a la Carte