Butternut And Chestnut Soup

[slinky.kate]

just made it,it was lovely.i love this soupmaker.
going to make REd lentil-chick pea & chilli soup now for tomorrow

[boxtops]

It sounds delicious - can you share the recipe, Kate?

[slinky.kate]

Chestnut and roast butternut squash soup
1 large butternut squash,peeled and cut into wedges
1 onion peeled,cut into wedges
2 cloves garlic-peeled
2 sprigs fresh rosemary-chopped
4 tbls. olive oil
salt and pepper
12 chestnuts(I used a tin about 6 in it)chopped
2 1/2 pint veg.stock
cream or crème fraiche to serve.
turn oven to 200C.put butternut wedges,onion,garlic in roasting pan,add rosemary and olive oil,season.toss everything to coat.roast for 25 mins.
put in blender,add veg stock a little at a time,season to taste.serve with a dollop of crème fraiche. Enjoy(mine was lovely)

[EcclesCake]

Sorry to butt in but I have a suggestion.

Peeling squash is a pain in the backside and for many dishes I don't bother peeling when using butternut.

For a soup I roast in the skin and the scoop the flesh out when cooked. Much easier on your hands and you don't get the evil slime all over your hands.

[slinky.kate]

eccles when I watch Jamie oliver he leaves the skin on and eats it,i tried it once,ots ok.

[rockyracoon]

Eccles, how long would you roast the squash for? And do you just chuck it in the oven whole. I hate peeling it.

[slinky.kate]

chop and remove seeds,in oven about 25/30 mins.

[EcclesCake]

Oh Rocky, I hate being asked questions about specifics!

I halve the squash scoop out the seeds, which I usually keep and toast for a nibble, drizzle a bit of EVO over the squash season with salt and whack in the oven loosely covered in foil for 35-45 mins at 180C.

Basically it should be knife tender and cooking time can be much less for little squash and longer for big fellas.

[rockyracoon]

Sorry to be a pain :) Thanks.

[EcclesCake]

I've a sneaky feeling I've posted how long to roast a squash before, I have a sneakier feeling the two posts are at odds!