Butternut and chestnut soup

Category: 
Paleo, Gluten-free, Soy-free, Egg-free, Peanut-free, Shellfish-free, Blood-Sugar Control/Low Glycemic, Grain-free, Sugar-free, Soups & Stews, Nightshade-free
Seasons: 
October
by

A creamy, dreamy, comfort soup, perfect to lift your spirits as the days get cooler and the nights get longer!

Source: Juliet Howes / Green Shoots Health

Easy
Fairly cheap

Butternut and chestnut soup

Ingredients

For 4 Person(s)

Recipe

  • 1/2 cup(s) toasted pine nuts
  • 2 whole butternut squash
  • 2 whole mini pumpkins
  • 2 tablespoon(s) EVOO with chilli & garlic
  • 3 teaspoon(s) maldon salt
  • 1 tablespoon(s) Schmaltz (chicken fat) or coconut oil
  • 1 whole onion
  • 100 grams shredded proscuitto
  • 1 cup(s) frozen chestnuts, roughly chopped
  • 2 cup(s) chicken or pork stock
  • 1 cup(s) whole milk
  • 110 grams double cream

Butternut and chestnut soup Directions

  1. Halve squashes/ pumpkins & scoop out seeds. Score in a diamond pattern & brush cut surface with the chilli / garlic oil & season. Bake in the oven at 180*C for an hour.
  2. Peel & chop onion, Sautée in coconut oil or schmaltz (chicken fat)
  3. Add prosciutto & chestnuts & stir until browned.
  4. Scoop out the flesh of the now soft squash & pumpkin & add to the pot. Pour in stock. Allow to heat through & cook on low for 10 - 15 minutes.
  5. Using a stick blender, purée the soup. Add milk & cream & bring back to just under the boil, stirring all the time. Season with remaining salt. (NB, for more of a veloute - blend soup in your high speed blender in batches)
  6. Serve with a tbsp chilli/garlic oil & some toasted pine nuts or pumpkin seeds.

Nutrition facts

(gluten free)
Per Serving

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