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]

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  • 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


  1. 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.

Nutritional Information

Total (before bread calories) Calories: 309 | Total Carbs: 74 g | Total Fat: 18 g | Total Protein: 7 g | Total Sodium: 1,296 mg | Total Sugar: 19 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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