Butternut Squash & Chestnut Soup with Mushroom

This butternut squash & chestnut soup with mushroom recipe is just the autumn warmer you need to keep you and your family going.

Prep time: 30 minutes

Cook time: 35 minutes

Servings: 4 people


Peel the butternut squash, halve and scoop out the seeds. (These can be kept for toasting).

Chop the butternut squash and place in a roasting tin with the onion and garlic.

Toss with the rosemary, seasoning and olive oil and roast for about 25 minutes until all is golden, soft and sweet.

Pop the garlic cloves from their skins and place in a blender with the squash and onion and the chestnuts and any roasting juices from the pan.

Pour in a little stock and blitz, adding the stock a little at a time.

There may be some left over. Tip the ingredients into a saucepan, add the remaining stock if necessary and bring to a simmer.

Adjust the seasoning and add the paprika. Meanwhile, grind the mushrooms in a mini food processor or pestle and mortar to a fine powder.

Serve the soup in bowls sprinkled with the mushroom powder.



1 large butternut squash
1 onion, peeled and thickly sliced
2 garlic cloves, unpeeled
1tbsp rosemary leaves, finely chopped
4-5tbsp olive oil
200g whole chestnuts
1.5 litres vegetable stock
1-2tsp smoked paprika
Handful dried wild mushrooms