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Butternut and chestnut soup

Author Marine Dominguez


  • 1 butternut
  • 200 g chestnuts
  • 1 clove of garlic
  • 1 small white onion
  • 1 tbsp of thyme
  • 1 tbsp of rosemary
  • 1 vegetable stock cube
  • 250 ml coconut milk
  • 250 ml water


  1. Put your oven on 200 degree Celsius
  2. Peel and deseed the butternut and cut into bite size pieces. Put in a tray with a drizzle of olive oil, some salt and pepper and the herbs.

  3. Prepare the chestnuts: using a small, sharp knife, cut a cross into the skin of each nut on the rounded side. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes.
  4. Then, wrap your warm chestnuts in a kitchen towel and simply crush the chestnuts’ skin with your hands pressing on the kitchen towel – you can also sit on it as I believe it is a (weird) French tradition that keeps your bum nice and warm and cracks the chestnuts open at the same time. Perfect cold weather tip here!
  5. Once crushed (do not make a chestnut powder though), peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel. Save for later.

  6. Place your butternut into the oven and cook for about 10-15 min or until when the butternut is soft.
  7. In the meantime, roughly chop the onion and garlic. In a large pan, heat a drizzle of olive oil, then add the onion and cook until soft. Add the garlic, then your cooked butternut and finally the chestnuts. Stir the mix and add the vegetable cube.
  8. Boil a kettle, and add 250ml of boiled water to the mix. Stir again. Finally, pour 250ml of coconut milk (half a can) into the mix and again, stir well.
  9. Mix your vegetables together with a hand blender, and your soup is ready ! Bon appétit.
  10. P.S: you can keep a few chestnuts for the decoration.