Chestnut and Butternut Squash Soup
Calories 290kcal
Ingredients
- 140 g Peeled chestnuts tinned is fine
- 140 g Diced fresh butternut squash peeled
- 430 ml Vegetable stock
- 140 ml Warm whole milk
- 20 ml Double Cream
Instructions
- Place the chestnuts, squash and stock in saucepan and bring to the boil.
- Reduce to a simmer. Cover and continue to simmer until the squash is tender, about 15 minutes.
- Turn off the heat and puree the soup with a blender until very smooth.
- slowly whisk in the milk.
- Return soup to the heat and warm through.
- Whisk in the thyme, nutmeg and cinnamon. Season to taste with salt and pepper.
- Serve and add a swirl of cream to each serving.
Notes
I like to add a teaspoon of turmeric to the soup too as it has anti inflammatory properties.
Instead of double cream, you can use a spoonful of yoghurt too.