As the nights draw in there is nothing like a warming bowl of soup. This is a great favourite of mine, something a bit special that you could serve to friends or make for a Friday night treat.
Chestnut & butternut soup with toasted seeds
Serves 8. Can be made up to two days ahead and kept, tightly covered, in the fridge.
1 small butternut squash (about 700g/1lb 9oz), or use pumpkin
50g/2oz butter
2 onions, chopped
2 garlic cloves, chopped
2.5cm piece fresh root ginger, chopped
2 tsp curry powder
1.2 litres/2 pints vegetable stock, more if needed
435g can unsweetened chestnut puree
284ml carton double cream
toasted sunflower seeds (see below)
1 Cut a slice from both ends of the squash. Set the squash firmly on a chopping board and peel it from top to bottom with a small sharp knife. Halve it, scoop out the seeds, and cut the flesh into 2cm chunks. Melt the butter in a large pan and add the onions, garlic, ginger and curry powder. Cook, stirring, until the onion is soft. Tip in the squash and the stock and bring to the boil. Cover and simmer, stirring occasionally, until the squash is very tender. Season if you want.
2 Take the soup from the heat and let it cool slightly. Puree it in batches in a blender or food processor and return it to the pan. Whisk in the chestnut puree until smooth and bring the soup just to a boil, stirring well to mix. If it is too thick add more stock. Stir in half the cream and bring back to the boil. Tast and adjust the seasoning. Keep the remaining cream for serving. Ladle the soup in to bowls, swirl over a spoonful of cream and sprinkle with the sunflower seeds.
To toast sunflower seeds, toss 4 tbsp sunflower seeds with 1 tsp vegetable oil and spread them in a non-stick frying pan. Toast them over a medium heat until browed, tossing occasionally
for 3-5 mins.
:hungrig I do hope you try this as it is totally delicious. It is well worth doing the sunflower seeds as they provide a lovely contrast and flavour to compliment the soup. :hungrig
Chestnut & butternut soup with toasted seeds
Serves 8. Can be made up to two days ahead and kept, tightly covered, in the fridge.
1 small butternut squash (about 700g/1lb 9oz), or use pumpkin
50g/2oz butter
2 onions, chopped
2 garlic cloves, chopped
2.5cm piece fresh root ginger, chopped
2 tsp curry powder
1.2 litres/2 pints vegetable stock, more if needed
435g can unsweetened chestnut puree
284ml carton double cream
toasted sunflower seeds (see below)
1 Cut a slice from both ends of the squash. Set the squash firmly on a chopping board and peel it from top to bottom with a small sharp knife. Halve it, scoop out the seeds, and cut the flesh into 2cm chunks. Melt the butter in a large pan and add the onions, garlic, ginger and curry powder. Cook, stirring, until the onion is soft. Tip in the squash and the stock and bring to the boil. Cover and simmer, stirring occasionally, until the squash is very tender. Season if you want.
2 Take the soup from the heat and let it cool slightly. Puree it in batches in a blender or food processor and return it to the pan. Whisk in the chestnut puree until smooth and bring the soup just to a boil, stirring well to mix. If it is too thick add more stock. Stir in half the cream and bring back to the boil. Tast and adjust the seasoning. Keep the remaining cream for serving. Ladle the soup in to bowls, swirl over a spoonful of cream and sprinkle with the sunflower seeds.
To toast sunflower seeds, toss 4 tbsp sunflower seeds with 1 tsp vegetable oil and spread them in a non-stick frying pan. Toast them over a medium heat until browed, tossing occasionally
for 3-5 mins.:hungrig I do hope you try this as it is totally delicious. It is well worth doing the sunflower seeds as they provide a lovely contrast and flavour to compliment the soup. :hungrig
