Garlic Squash and Chestnut Soup

Serves 4

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  • 5 cloves Garlic, peeled
  • 30g Chestnuts, cooked (from a pack)
  • 1 Butternut squash, skin on, cubed, seeds removed
  • 1 Red onion, cut into wedges
  • 2 tbsp Olive oil
  • Salt and pepper
  • 1-2 Tomatoes
  • 400mls boiling water (may need a little more for a thinner consistency)
  • Grated Parmesan to serve (optional)

Preheat the oven to 180C

Place all the ingredients, apart from the chestnuts, into a large baking dish

Bake for 40 minutes until the squash is very tender and the tomatoes have broken down

Scrape off the roasted vegetables into a food processor or vitamix

Add the chestnuts and water and blend until smooth

Serve with a drizzle of oil and some parmesan

View Garlic Squash and Chestnut Soup

Prep time: 5 minutes

Cook time: 50 minutes

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Soup, Dairy Free, Gluten Free, Vegan, Vegetarian

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