Ingredients

• 1.5kg/3lb 5oz butternut squash
• seeds removed
• flesh cut into large wedges
• 5 tbsp olive oil
• 1 onion
• chopped
• 1 garlic clove
• finely chopped
• 2 potatoes
• cut into cubes
• 1 Bramley apple
• peeled
• core removed
• flesh chopped
• 2 litres/3½ pints hot chicken or vegetable stock
• 1 sprig fresh thyme
• 2 bay leaves
• 500g/1lb 2oz chestnuts
• roasted and peeled
• plus extra
• sliced
• to serve
• 400g/14oz ready-made chestnut purée
• salt and freshly ground black pepper
• truffle oil
• for drizzling
• double cream
• for drizzling (optional)

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Transfer to the oven and roast for 25-30 minutes
• or until the squash is tender and golden-brown. Set aside to cool.
• When the butternut squash has cooled
• drain off the oil and peel away the skin
• taking care not to burn your fingers.
• Heat the remaining olive oil in a large pan over a medium heat
• add the onion
• garlic
• potatoes and apple and fry for 4-5 minutes
• stirring regularly
• until softened.
• Add the stock
• roasted squash
• thyme
• bay leaves
• chestnuts and the chestnut purée. Stir well and season
• to taste
• with salt and freshly ground black pepper.
• Bring the mixture to the boil
• turn down the heat and simmer for 15-20 minutes
• or until the potatoes are tender. Set aside to cool.
• Transfer the mixture to a food processor and blend until smooth. Return to the pan and heat until warmed through.
• To serve
• divide the soup equally between ten serving bowls. Garnish each serving with a few drops of truffle oil and cream (if using) and sprinkle over the sliced roasted chestnuts.