Ohhh something a bit different today. Soup. I use to hate soup but in recent years after realising how it can be such a cheap and nutritional meal I have grown to love it. I do stick to vegetable soup so they do sort of all taste the same though. Before Mum passed it was also her favorite meal that Dad would cook for her. This is something care homes are starting to understand. For example a care home in Bassett have even launched a recipe book with their signature dishes designed by Michelin star chefs no less. Yep they have soup and here is my attempt.
Ingredients
- 140g Peeled chestnuts ( tinned is fine)
- 140g Diced fresh butternut squash
- 430ml Vegetable stock
- 140ml Warm whole milk
- 20ml Double cream
- Pinch of thyme, ground nutmeg and cinnamon. Salt and pepper to taste.
Instructions
- Place the chestnuts, squash and stock in a saucepan and bring to the boil.
- Reduce to a simmer. Cover and continue to simmer until the squash is tender, about 15 minutes.
- Turn off the heat and puree the soup in a blender to very smooth. ( really make sure on this bit as I hadnt and made it a bit bitty)
- Slowly whisk in the milk.
- Return the soup to the heat and warm through.
- Whisk in the thyme, nutmeg and cinnamon. Season to taste with salt and pepper.
- Serve with a swirl of cream on each portion.
Oh and nearly forgot the nutrition bit
Energy 290kcals
Salt trace
Fat 27.0g
Saturated Fat 4.5g
Sugars 3.2g
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- Butternut and chestnut soup 1
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- butternut and chestnut soup all gone
spring, I like to eat soup. hot dishes and prepare very quickly. I am used to cooking soup in the evening after my son came home from school. he will like this food. I’m sure. because your soup has Chestnut
very suitable weather to cook this soup. it is so tasty. thanks for sharing.