A few days ago, I shared a Beef and Ale Casserole Recipe with Mustard Mash, it is a perfect winter warmer. If you prefer a lighter meal, warm soups are great in cold winter evenings, you can basically add any vegetables, blend and season for a lovely winter warmer dish.
I like chestnuts, but I must admit I’ve never cooked with them before. Chestnuts are well known for their sweet and earthy flavours, they work well in both sweet and savoury dishes with a smooth texture that complements soups, stews, casseroles and desserts.
I’ve just learnt how to prepare chestnuts and there are three key points to remember: Score, Soak and Roast. Score across the rounded side of a chestnut with a sharp knife, Soak in a pan of hot water for 15 minutes and Roast in the oven for up to 30 minutes. Once cool, carefully peel away the shell.
Chestnut and Roasted Butternut Squash Soup
- 1 large butternut squash
- 1 onion, peeled and cut into wedges
- 2 garlic cloves, peeled
- 2 springs rosemary, finely chopped
- 4 tbps olive oil
- 12 chestnuts, roasted, peeled and chopped
- Knorr Herb Infusion Pot
- Sprinkle of feta cheese
- Salt and pepper to taste
Preheat the oven to 200C.
Peel the butternut squash, halve and remove seeds. Cut into large chunks and place in a large roasting tin with the onions and garlic. Add the rosemary, salt, pepper and olive oil, toss together and roast for around 25 minutes, until golden and softened.
Place the roasted vegetables in a pan, add Knoor Herb Infusion Pot and 1 litre of hot water, bring it to the boil. Add the chestnuts and reduce to simmer for 5 minutes.
Place in a blender, add more hot water if required until you achieve your desired consistency. Season and serve with a sprinkle of feta cheese.