Squash and Chestnut Soup

This is a smooth, creamy and completely delectable soup. It will leave you feeling as satisfied as a baby at the breast.

Preparation time: 10 mins
Cooking time: 50 mins
Serves: 6

Ingredients
1 cup dried chestnuts, soaked
2 onions
3 tablespoons olive oil
1 medium squash

2 pints vegetable stock
2 cloves garlic
1 bayleaf
1 teaspoon rosemary
Splash of cider vinegar
Parsley to garnish
Pinch paprika

Method
Presoak the chestnuts overnight or use fresh chestnuts if available. Chop the onions roughly and fry in the olive oil until softened. Chop the squash, removing the skin and seeds, and sweat with the onions, turning occasionally until it starts to soften.

Add the vegetable stock, chestnuts, crushed garlic, bayleaf and rosemary. Simmer for 40 minutes, remove the bayleaf and liquidise adding a splash of cider vinegar and a good twist of freshly ground black pepper. Serve garnished with parsley and a sprinkle of paprika.