Roasted Butternut Squash Soup with Wild Mushrooms & Chestnuts

This is cold weather cooking at its finest. A velvety, deeply flavoured squash soup tasting just like the month of November.

Serves 4

Ingredients

1 x large butternut squash (about 1.2–1.5 kg)

2 x medium onions, roughly chopped

3 x cloves garlic (left in skin)

3 tbsp olive oil

1 tsp smoked paprika (optional, gives lovely depth)

800ml vegetable or chicken stock (hot)

100ml double cream (or coconut milk for dairy-free)

Sea salt & freshly ground black pepper

Pinch of freshly grated nutmeg (optional)

250 g mixed wild mushrooms (chanterelles, girolles, trompettes, shiitake etc.) – or use chestnut if wild are unavailable

100g cooked vacuum-packed chestnuts, roughly crumbled

1 x small shallot, finely chopped

1 x clove g

See Full Page