Butternut squash & chestnut soup with mushroom recipe
An autumn soup recipe with the addition of smoky paprika, this silky soup makes the best of the season's produce and is perfect finished with a savoury dusting of mushroom powder and a generous drizzling of olive oil.
See method- Serves 4
- 30 mins to prepare and 35 mins to cook
- 320 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 1 large butternut squash
- 1 onion, peeled and thickly sliced
- 2 garlic cloves, unpeeled
- 1 tbsp rosemary leaves, finely chopped
- 4-5tbsp olive oil
- 200g whole chestnuts
- 1½ ltr vegetable stock
- 1-2 tsp smoked paprika
- handful dried wild mushrooms
- salt
- pepper
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Shop ingredientsEach serving contains
- Energy
- 1340kJ 320.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 3.7g
- Sugars
- 15g
of the Reference intake
Carbohydrate 39.1gProtein 4.6gFibre 8.7g
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Sign in to shopMethod
- Preheat the oven to 200°C, 400°F, Gas 6.
- Peel the butternut squash, halve and scoop out the seeds. (These can be kept for toasting). Chop the butternut squash and place in a roasting tin with the onion and garlic. Toss with the rosemary, seasoning and olive oil and roast for about 25 mins until all is golden, soft and sweet.
- Pop the garlic cloves from their skins and place in a blender with the squash and onion and the chestnuts and any roasting juices from the pan.
- Pour in a little stock and blitz, adding the stock a little at a time. There may be some left over.
- Tip the ingredients into a saucepan, add the remaining stock if necessary and bring to a simmer. Adjust the seasoning and add the paprika. Meanwhile, grind the mushrooms in a mini food processor or pestle and mortar to a fine powder. Serve the soup in bowls sprinkled with the mushroom powder.
- See more Vegetarian recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
