Ingredients:

• 3 tbsp – unsalted Butter
• 2 – large Onions (chopped)
• 750 ml – Chicken stock
• 1 Butternut squash (peeled, seeded and chopped)
• 3 apples (peeled, cored, diced)
• 125 ml – whipping Cream
• 1 tbsp – Coriander leaves (chopped)
• 1 tsp – pepper
• salt to taste
• For garnish:
• 1 Pomegranate (peeled, cut in half with seeds removed)
• 3 tbsp – Chestnuts (chopped)

Method:

1. In a saucepan, melt butter over medium heat.
2. Add onions and saute until translucent.
3. Add half the stock and bring to a boil.
4. Transfer mixture to another pot, add butternut squash and apples and season with salt and pepper.
5. Bring to a boil, reduce heat and simmer for 30 minutes or until squash is tender.
6. Stir occasionally to prevent sticking.
7. Strain the soup and reserve liquid.
8. Place the pulp in a food processor and pulse until pureed.
9. Return the puree, reserved liquid, cream and remaining chicken stock to a clean saucepan and bring to a simmer.
10. To serve, ladle the soup into warm bowls.
11. Sprinkle with coriander, pomegranate juice and toasted chestnuts.