Skip to content
Butternut squash & chestnut soup with mushroom recipe

Butternut squash & chestnut soup with mushroom recipe

18 ratings

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

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
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    1340kj
    320kcal     16%

  • Fat

    14g 20%

  • Saturates

    3g 13%

  • Sugars

    15g 16%

  • Salt

    3.7g 62%

of the reference intake
Carbohydrate 39.1g Protein 4.6g Fibre 8.7g

Method

  1. Preheat the oven to 200°C, 400°F, Gas 6.
  2. 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. 
  3. 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.
  4. Pour in a little stock and blitz, adding the stock a little at a time. There may be some left over. 
  5. 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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.