Is it time for a festive soup yet? Try Daniel Galmiche’s Swede and Butternut Squash Soup with Caramelized Chestnuts

From Daniel Galmiche Revolutionary French Cooking.
 
The brilliant Daniel Galmiche graced the stage at the Ideal Home Show at Christmas this weekend and impressed the crowds with his delicious Swede and Butternut Squash Soup with Caramelized Chestnuts from his latest book, Revolutionary French Cooking. If you’re stuck for starter ideas to kick off the Christmas feast, there’s nothing like chestnuts to get you in the festive mood – and they go brilliantly with this warming winter soup.
 

Swede and Butternut Squash Soup with Caramelized Chestnuts

Serves: 4

Preparation time: 20 minutes

Cooking time: 55 minutes
 
1 swede, about 400g/14oz total weight, peeled and diced
2 tbsp olive oil
1 butternut squash, about 500g/1lb 2oz total weight, peeled, deseeded and diced
50g/1¾oz unsalted butter
1 small onion, chopped
1.2l/40fl oz/4¾ cups vegetable stock, plus extra for thinning, if necessary
200ml/7fl oz/scant 1 cup whipping cream
200ml/7fl oz/scant 1 cup full-fat milk
75g/2½oz cooked whole chestnuts
1 tbsp caster sugar
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
 

1. Preheat the oven to 200°C/400°F/gas 6. Put the swede in a roasting tray, drizzle over the olive oil and season with a little salt and pepper. Roast for 5 minutes, then add the squash, stir to coat in the oil, then continue to roast for a further 7–10 minutes until they are just beginning to colour around the edges but are not cooked through. Remove from the tray and drain on kitchen paper.

2. Meanwhile, heat a large saucepan over a medium heat. Add half the butter and the onion and cook for 3–4 minutes until just softened but not coloured. Add the roasted swede and squash to the pan and toss together, then pour in the stock, cream and milk and bring to a simmer. Turn the heat down to low and simmer gently for about 30 minutes, uncovered, until the vegetables are very soft. The soup must not boil or the cream will curdle.

3. While the soup is cooking, make the caramelized chestnuts. Heat a non-stick frying pan over a medium heat. Add the remaining butter and when foaming, add the chestnuts and sugar. Cook for 3–4 minutes, turning once, until the chestnuts start to caramelize but take care they don’t burn. Tip the chestnuts onto baking paper and leave to cool and become crisp, then roughly slice them.

4. When the soup is ready, ladle it into a blender and blend until very smooth (you may have to do this in batches depending on the size of your blender), then pass it through a fine sieve into the cleaned saucepan; it should be very creamy and velvety. Season with salt and pepper to taste and warm the soup through. If you feel it is a little thick, add some more stock. Serve drizzled with extra virgin olive oil and topped with the caramelized chestnuts.