Our Butternut Squash and Sweet Chestnut soup is a seasonal and surefire winner if you’re entertaining friends and family on November 5th (though of course equally delicious on other dates too!), so do try it out; it’s very simple to prepare, and mouthwatering to boot!

Ingredients

• 1 Butternut Squash
• 2 tins of Sweet Chestnut Puree
• 1 teaspoon of Madras curry paste
• 1 small carton of double cream
• 1 veggie stock cube
• 1 teaspoon of sugar
• Salt
• Pepper

The Recipe

1. Peel the squash and cut into cubes, then add to 1 ½ litres stock and bring to the boil.
2. Add the 2 tins of chestnut puree, the sugar, and the curry paste.
3. Boil for 15 mins. Liquidise the soup and add back to pan.
4. Add cream, then salt and pepper to taste.
5. Leave to cool and the refridgerate until needed (it’s much better the next day!).
6. Top with toasted sunflower seeds and serve with hot bread.
7. Enjoy!