Chestnut Roasted Butternut Squash and Bramley Apple Soup
Prep time: Less then 30 minutes
Cooking time: 30 minutes to 1 hour
- 1.5kg / 3lb 5oz butternut squash, seeds removed, flesh cut into large wedges
- 5 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 2 potatoes, cut into cubes
- 1 Bramley apple, peeled, core removed, flesh chopped
- 2 litres / 3? pints hot chicken or vegetable stock
- 1 sprig fresh thyme
- 2 bay leaves
- 500g / 1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve
- 400g / 14oz ready-made chestnut puree
- salt and freshly ground black pepper
- #To serve:
- truffle oil, for drizzling
- double cream, for drizzling (optional)
- 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 puree. 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.