| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 347 |
| Fat | 16.5g |
| Saturates | 3.2g |
| Protein | 6.6g |
| Carbs | 47.5g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
Peel and chop the butternut squash and Jewel sweet potatoes into chunks. Spread them out in an even layer onto the baking tray along with the whole chestnuts. Toss the vegetables and chestnuts with 1 tablespoon of olive oil and a pinch of salt before roasting for 30 minutes until soft.
Chop the leeks and grate the ginger and garlic. Heat the remaining olive oil in a medium-sized pot over a low heat. Sweat the leeks for 8–10 minutes until softened. Stir in the ginger, garlic and fresh thyme. Sauté for a few minutes until fragrant, before adding the smoked paprika and coriander. Cook off for 1 minute and then add the roasted vegetables and chestnuts, stock, salt and pepper. Bring to a boil, then reduce to a low simmer and cook for approx. 15 minutes.
Transfer the soup to a blender and blitz until smooth and velvety.
Heat the sunflower oil in a small frying pan over a low heat. Add the sage leaves to one half of the pan and the sunflower and pumpkin seeds to the other. Cook for approx. 2 minutes until golden and crispy.
Divide the soup between the serving bowls and top with the Swiss Gruyère. Finish with the crispy sage and seed topping and serve immediately.
