Chestnut, Roasted Butternut Squah and Bramley Apple Soup

Prep Time: 30 minutes

Cooking Time: 30 minutes to 1 hour

 

Ingredients

 

1.5 kg Butternut Squash (Seeds removed, Flesh cut into large wedges)

5 tbsp. Olive Oil

1 Onion (Chopped)

1 Garlic Clove (Finely Chopped)

2 Potatoes (Cut in to cubes)

1 Bramley Apple (Peeled, Core removed, Flesh Chopped)

3.5 Pints Chicken Stock

1 Sprig Fresh Thyme

2 Bay Leaves

500g Chestnuts (Roasted and Peeled)

400g Chestnut Puree

Salt and ground Black Pepper

 

To Serve

 

Truffle Oil (for drizzling)

Double Cream (for drizzling)

 

 

Method

 

Pre-heat the oven to 200C/400F or Gas Mark 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 oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple, 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.

Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes or until the potatoes are tender.

Set aside and allow to cool.

Transfer the mixture to a food processor and blend until smooth.

Return to the pan and heat until warmed through.

Serve each bowl with a few drops of truffle oil and cream.