This soup has a moreish caramelly, mushroomy taste even though none of them are in this soup. It’s ideal for putting those hunger pangs at bay. Serve with a baked potato which is great for dipping into the soup. Enjoy!
230 g thinly sliced onion
340 g chopped butternut squash
200 g chopped chestnuts (I used the Epicure brand: peeled, precooked and ready to use)
2 mince garlic cloves
2 tbsp chopped rosemary leaves
1 litre vegetable stock
Freshly ground salt & black pepper to your taste
*Healthy sauté: easiest way to describe this is you’re cooking with stock or water instead of oil. That’s what I’ve done with this soup so much healthier for us.
- Heat the onion with about 100ml of the vegetable stock in a large saucepan for 3 minutes. Best to keep an eye on this and add in more of the stock if it starts to dry up.
- Add in the squash and more stock if it’s needed and ‘fry’ for another 3 minutes.
- Add in the remaining ingredients and simmer for 20 minutes or until a skewer inserted in the largest vegetable pieces goes through easily while the vegetable piece remains firm.
- Liquidise until you get to the consistency you prefer.
- Season with the salt and pepper.
Serve with a baked potato.
The picture above has a mixture of squash and pumpkin but only a butternut squash was used.
Hope you’re having a fabulous Friday and wishing you a very happy and enjoyable weekend.
Til next time!