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Chestnut, roasted butternut squash and Bramley apple soup
Fruit and vegetables
1.5kg/3lb 5oz
butternut squash
, seeds removed, flesh cut into large wedges
1
onion
, chopped
1
garlic
clove, finely chopped
1
Bramley apple
, peeled, core removed, flesh chopped
1 sprig fresh
thyme
Cooking ingredients
5 tbsp
olive oil
2 litres/3½ pints hot chicken or
vegetable stock
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
Dairy, eggs and chilled
double cream
, for drizzling (optional)
Other
2 potatoes, cut into cubes
2 bay leaves
Back to recipe
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