So, I have this thing with soup.
Give me a big bowl of warming goodness any time, any day – and I’m happy.
It’s gotta have that thick creaminess about it though… That means none absolutely none of that tasteless watery nonsense! This sexy butternut squash and chestnut soup has a delectable velvety texture that is just so easy to eat – particularly on these cold January days.
The humble butternut squash is the dream ingredient for soups, as it naturally thickens the consistency – making any added cream totally unnecessary. Chestnuts go perfectly with the almost sweet flavour from the squash with out being too overpowering, and at the same time make the soup that little bit more satisfying thanks to their protein content!
Having said that, the real show stopper here has got to be the grilled broccoli: the spiciness from the cayenne pepper really brings this otherwise simple dish to life and requires such minimal effort to prepare. I always like to add something crunchy and perhaps unexpected to my soups to make them more interesting – and this way of cooking broccoli definitely does the trick. Try serving this soup with a slice of hot rye toast and you’re well on your way to the perfect comforting lunch or dinner!
- 1 butternut squash
- 150g cooked chestnuts
- 1 white onion
- 2 tbsp coconut oil
- ½ tsp cinnamon
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 clove garlic, finely chopped
- 2 cups water
- ½ head broccoli
- 1 tsp cayenne pepper
- pumpkin seeds and hemp seeds, to sprinkle
- black pepper and pink himalayan salt, to taste
- Preheat the oven to 180 degrees.
- Peel and chop the butternut squash in to small chunks and place in a baking dish. Melt 1tbsp coconut oil and drizzle over the squash, before roasting in the oven for 45 minutes. Take out the oven and put to one side as you jump on to the next step!
- Finely chop the onion, heat up the other tbsp coconut oil in a large pan and saute on a medium heat until soft. Throw in the garlic and cook for a further minute. Then, add in the butternut squash with the cinnamon, rosemary and sage.
- Add the water and bring to the boil, then simmer on a low heat for 25 minutes. Add in the chestnuts and cook for 10 more minutes.
- In the meantime, chop the broccoli in to florets and heat the grill to 180 degrees. Place the florets in to a dish, sprinkle with the cayenne pepper and a pinch of salt and pepper and allow to cook under the grill for 5-7 minutes, until crispy but still crunchy. Don’t let it burn!
- Carefully transfer the soup mix in to a blender and whizz up until nice and smooth. Serve in a bowl with the broccoli, hemp seeds and pumpkin seeds. Season with salt and pepper to taste.