Hospice Chef Louise shares the recipe she's making in the Hospice Kitchen this winter - a healthy and hearty Butternut Squash, Chestnut and Bramley Apple Soup.
Ingredients:
1 large butternut squash with the seeds removed, and flesh cut into large wedges
Splash of olive oil
1 onion
1 clove of garlic
2 potatoes
1 bramley apple
3 pints of vegetable or chicken stock
1 sprig of thyme
2 bay leaves
1 lb chestnuts
Salt and pepper
Drizzle of cream
Method:
Preheat the oven to 200C/400F/Gas 6
Place the butternut squash pieces into a roasting tin and drizzle with olive oil and roast for 25-30 mins until the squash is tender and golden brown. Set aside to cool.
When the butternut has cooled, drain off any excess oil and peel away the skin.
Heat the remining 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 soft.
Add the stock, roasted squash, thyme, bay leaves and chestnuts. Stir well and season with salt and pepper.
Bring the mixture to the boil, turn down the heat and simmer for 20 mins until the potatoes are tender.
Blend and serve with a drizzle of cream.
