Stephanie Achar Recipe: Rosemary Butternut Squash Soup with Chestnuts

ROSEMARY BUTTERNUT SQUASH SOUP + CHESTNUT

A friend of mine who is a nutritionist served me this soup as an appetiser. I loved it. It is a healthy, hearty autumn soup packed with nutrients. Try it.

Homemade soups are a great way to increase your vegetable intake, feel fuller for longer and make sure you don’t overeat when starving for dinner.

INGREDIENTS

Serves 4

1 large butternut squash

1 large onion

1 tbsp cold-pressed extra virgin olive oil or odourless coconut oil

5 springs of fresh rosemary

700/800 ml organic chicken or vegetable stock

sea salt and freshly ground black pepper

To serve with:

cooked whole chestnuts

METHOD

Preheat oven to 200C/180 fan.

Slice the squash into 1 inch pieces (with skin on) and remove all seeds. Chop two onions into quarters.

Put a tablespoon of cold-pressed extra virgin olive oil or odourless coconut oil into a large baking pan and add all the veggies and the rosemary, tossing well to coat lightly in oil.

Roast for 1 hour or until the vegetables turn golden and feel soft when pierced with a knife. Remove from the oven and let cool.

Peel and discard the skin from the squash and the rosemary springs, adding everything else to a large pan. Don't worry if there are pieces of rosemary leaves left in.

Add the vegetable stock slowly and blend until you reach your the texture you’d like. Top up with crushed chestnuts and add sea salt and freshly ground black pepper. Enjoy!

Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.

Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com