I don’t have specific measurements for this recipe because I pretty much eyeballed the whole thing but I promise you it’s very easy to make. There are a good two servings of my Roasted Butternut Squash and Chestnuts in this soup so you can serve two people as a starter, or one person as a main if you are very hungry indeed.
Roasted Butternut Squash and Chestnuts [Vegan]
- 1 box of roasted butternut squash and chestnuts (or 1 small butternut squash, cubed and roasted, and 1/2 pack vacuum packed chestnuts)
- approx. 400ml vegetable stock
- bread to serve
- Place the leftovers in a small to medium pot on the stove and pour in just enough vegetable stock (approx. 400ml) to cover the vegetables. Simmer for 5 to ten minutes. Process the soup in a blender until the soup is smooth. Serve immediately with a crusty roll of bread.