Swede & Squash Soup with Caramelized Chestnuts

Name: Swede & Squash Soup with Caramelized Chestnuts
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; 1 tbsp caster (superfine) sugar; 1 swede (rutabaga), about 400g/14oz total weight, peeled and diced; 50 g/1¾ oz unsalted butter; 1 small onion, chopped; 1 butternut squash, about 500g/1 lb 2oz total weight, peeled, deseeded and diced; 2 tbsp olive oil; 1.2 l/40 fl oz/4¾ cups Vegetable Stock, plus extra for thinning, if necessary; 200 ml/7 fl oz/scant 1 cup whipping cream; 75 g/2½ oz cooked whole chestnuts; 2 tbsp extra virgin olive oil; 200 ml/7 fl oz/scant 1 cup full-fat milk

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

I think swede (rutabaga) has been ignored for too long, but I feel it’s making a bit of a comeback. It certainly makes a great warming winter soup, which goes brilliantly with the sliced caramelized chestnuts.

Ingredients

1 swede (rutabaga), about 400g/14oz total weight, peeled and diced
2

Starter
Soup
Gluten-free
Vegetarian
Winter

Method

Preheat the oven to 200°C/400°F/gas 6. Put the swede (rutabaga) in a roasting tray, drizzle over the olive oil and season with a little salt and pepper.