Dorset Blue Vinny Chestnut & Squash Soup
- Serves4
- Cook it in30 Minutes
- DifficultyEasy
Ingredients
400g butternut or other squash sliced
2tbsp olive oil
100g chestnuts (vacpac or fresh)
1 onion diced
2 cloves garlic chopped
2 sage leaves
1 bay leaf
150g blue vinny crumbled
750ml vegetable or chicken stock
Cooked lardons for garnish (if wanted)
Crusty bread of choice (if wanted)
Method
Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Slice the squash, drizzle with 1 tablespoon of olive oil and roast at 180°C for about 30 minutes, it’s ready when it easy to prick with a fork and browning. Add fresh chestnuts for full cooking time or add vacpack chestnuts for last 10 mins
Finely chop the onion and garlic and gently fry in the soup pot in 1 tablespoon of olive oil on medium heat until softened. Add sage leaves and bay leaf to the mix.
When the squash is soft, spoon it out into a bowl. Chop up the cooked chestnuts and add to the squash and mash slightly. Add the squash and chestnut mixture to the onions, garlic and herbs and mix.
Pour the stock into the pan and simmer for 5 minutes.
If desired, slice and oil bread of choice and toast in the oven at 180°C for 5 minutes.
Slice and crumble blue vinny cheese.
Remove bay leaf and add crumbled blue Vinny and allow to melt.
Blend soup using a blender, season to taste.
serve with a few bacon lardons and toasted bread of choice.
Ingredients
400g butternut or other squash sliced
2tbsp olive oil
100g chestnuts (vacpac or fresh)
1 onion diced
2 cloves garlic chopped
2 sage leaves
1 bay leaf
150g blue vinny crumbled
750ml vegetable or chicken stock
Cooked lardons for garnish (if wanted)
Crusty bread of choice (if wanted)
Method
Pre-heat oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Slice the squash, drizzle with 1 tablespoon of olive oil and roast at 180°C for about 30 minutes, it’s ready when it easy to prick with a fork and browning. Add fresh chestnuts for full cooking time or add vacpack chestnuts for last 10 mins
Finely chop the onion and garlic and gently fry in the soup pot in 1 tablespoon of olive oil on medium heat until softened. Add sage leaves and bay leaf to the mix.
When the squash is soft, spoon it out into a bowl. Chop up the cooked chestnuts and add to the squash and mash slightly. Add the squash and chestnut mixture to the onions, garlic and herbs and mix.
Pour the stock into the pan and simmer for 5 minutes.
If desired, slice and oil bread of choice and toast in the oven at 180°C for 5 minutes.
Slice and crumble blue vinny cheese.
Remove bay leaf and add crumbled blue Vinny and allow to melt.
Blend soup using a blender, season to taste.
serve with a few bacon lardons and toasted bread of choice.