Chestnut and butternut squash soup











150g cooked and peeled chestnuts

250g peeled and cubed butternut squash

750ml vegetable or chicken stock

1/4 teaspoon dried thyme

250ml coconut milk, or as needed

1/4 teaspoon ground nutmeg

1 pinch ground cinnamon (optional)

salt and black pepper to taste



  1. Place the chestnuts, butternut squash, stock and thyme in a saucepan. Cover and bring to the boil. Reduce to a simmer, and cook till the squash is tender, about 10 to 15 minutes.
  2. Puree the soup with an immersion blender or in a food processor. While pureeing the soup, start adding the milk in a steady stream until your desired consistency is reached.
  3. Place the soup back over medium-low heat and add all of the remaining seasonings. Warm through and serve.