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Satisfying Butternut Squash & Chestnut Soup


  • 230 g thinly sliced onion
  • 340 g chopped butternut squash
  • 200 g chopped chestnuts 
  • (we used the Epicure brand: peeled, precooked and ready to use) 
  • 2 minced garlic cloves
  • 2 tbsp chopped rosemary leaves
  • 1 litre vegetable stock
  • Freshly ground sea salt & black pepper to your taste

Serves 3-4

Satisfying Butternut Squash & Chestnut Soup
19 September, 2013
  • Dairy Free
  • Vegan
  • Vegetarian

A satisfying Butternut Squash and Chestnut soup, sure to warm the "cockles of your heart" on a wintery day like today. Also ideal for putting those hunger pangs at bay, especially when served with a baked potato or sweet potato fries, which are great for dipping into the soup.

*Healthy sauté: easiest way to describe this is you're cooking with stock or water instead of oil. That's what I've done with this soup so much healthier for us.

Heat the onion with about 100ml of the vegetable stock in a large saucepan for 3 minutes. Best to keep an eye on this and add in more of the stock if it starts to dry up.

Add in the squash and more stock if it's needed and 'fry' for another 3 minutes. Add in the remaining ingredients and simmer for 20 minutes or until a skewer inserted in the largest vegetable pieces goes through easily while the vegetable piece remains firm.

Liquidise until you get to the consistency you prefer. Season with the salt and pepper.

Serving Suggestion: Top off with some garlic croutons and serve with a baked potato or sweet potato fries.


This soup, as you can see, is suitable for both so a handy  one to have as a stock recipe for a multitude of diets. It's has a real hearty feel about it which my darling hubby Tony enjoys. He doesn't even look for meat to be added, and believe you me that's a difficult job. Do you find that with meat-eaters?


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