Butternut Squash Soup + Chestnuts

Preparation time: 15 mins
Cooking time: 1 hour

INGREDIENTS

Serves 4
  • 1 large butternut squash
  • 1 large onion
  • 1 tbsp cold-pressed extra virgin olive oil or odourless coconut oil
  • 5 springs of fresh rosemary
  • 700/800 ml organic vegetable or chicken stock
  • sea salt and freshly ground black pepper
Serve with
  • cooked whole chestnuts

Preheat oven to 200C/180 fan.

Slice the squash into 1 inch pieces (with skin on) and remove all seeds. Chop two onions into quarters.

Put a tablespoon of cold-pressed extra virgin olive oil or odourless coconut oil into a large baking pan and add all the veggies and the rosemary, tossing well to coat lightly in oil.

Roast for 1 hour or until the vegetables turn golden and feel soft when pierced with a knife. Remove from the oven and let cool.

Peel and discard the skin from the squash and the rosemary springs, adding everything else to a large pan. Don’t worry if there are pieces of rosemary leaves left in.

Add the vegetable stock slowly and blend until you reach your the texture you’d like. Top up with crushed chestnuts and add sea salt and freshly ground black pepper. Enjoy!

Gluten Free, Vegetarian, Vegan, Dairy Free, Refined Sugar Free,