Roast Butternut Squash & Chestnut Soup with Chestnut Croutons & Chives
“This is a magical soup, the creamiest you will ever taste, but it doesn’t have any cream added. The trick for the texture is all in a good long blend to create the impression of cream. I’ve made variations of this soup with parsnips, mushrooms, carrots or celeriac to accompany the chestnuts so feel free to experiment with your vegetables. There are an odd number of portions simply because I cooked and adapted the recipe to use up a whole butternut squash. Feel free to double the quantities and stock your freezer, a great advantage of having no cream in the soup is that you can freeze the soup without the risk of it going grainy when you defrosted.”
By Alex Mackay
One 406g serving of this recipe is:
- Low in fat
- Low in saturated fat
- Low in sugar
- Low in salt
- A source of fibre
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 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
- 50g Merchant Gourmet Chestnut Puree
- 100g vegan yoghurt
- 100g Merchant Gourmet Whole Chestnuts, Simply Roasted, sliced thinly
- 6-7 tbsp sliced chives
- 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.
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