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
- 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.
- 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.
- Place the soup back over medium-low heat and add all of the remaining seasonings. Warm through and serve.