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Chestnut and Butternut Squash Soup

Prep Time10 mins
Cook Time15 mins
Total Time24 mins
Calories: 290kcal


  • 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


  • 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.


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.