Chestnut and butternut squash soup

Chestnut and butternut squash soup is made with onion, garlic and rosemary for a hearty and warming lunch or starter recipe
Chestnut and butternut squash soup
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 large butternut squash, halved, seeds removed and cut into chunks
  • 1 onion, peeled and cut into wedges
  • 2 garlic cloves, peeled
  • 2 sprigs of rosemary, finely chopped
  • 4 tbsp olive oil
  • 12 chestnuts, roasted, peeled and chopped
  • 1.5 litres vegetable stock


1. Preheat the oven to 200C/180C fan/gas 6. Place the butternut squash in a large roasting tin with the onion and garlic.

2. Add the rosemary, a pinch of salt and pepper and olive oil, toss together and roast for around 25 minutes until golden and softened.

3. Place in a blender with the chestnuts and any roasting juices from the pan. Blitz, adding the stock a little at a time, until smooth.

4. Tip into a saucepan, add the remaining stock if necessary and bring to the boil and reduce to simmer for 5 minutes.

5. Season to taste and serve with a drizzle of cream or dollop of creme fraiche.

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