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