Calories: 393 / Saturated fats: 4 g / Sugar: 15 g / Servings: 10
Ready in 55 minutes
1.5 kg of butternut squash peeled and cut into large pieces
3 tablespoons of coconut oil
1 chopped onion
1 chopped apple
1 clove of crushed garlic
2 l of chicken or vegetable broth
2 sprigs of thyme and rosemary
2 bay leaves
the juice of a lemon
500 g of chestnuts, peeled and roasted, plus a handful for garnishing
400 g of chestnut puree
1. Preheat the oven to 200 0C. Bake the pumpkin in a bowl with 1 tablespoon of coconut oil for 25-30 minutes. Reservation.
2. Once the pumpkin is cold, heat the remaining oil in a pan. Fry onion, apple and garlic until tender (10 minutes).
3. Add the broth, pumpkin, herbs, lemon juice, chestnuts and chestnut puree. Mix and season. Bring it to a boil, then cook it over low heat for 15-20 minutes. Reserve to cool.
4. Mix until you get a spongy cream and reheat it in a saucepan. As a garnish, opt for roasted chestnuts.