Chestnut, roasted butternut squash and Bramley apple soup

Shopping list

• Fruit and vegetables

  • 1.5kg/3lb 5oz butternut squash, seeds removed, flesh cut into large wedges
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 1 Bramley apple, peeled, core removed, flesh chopped
  • 1 sprig fresh thyme

• Cooking ingredients

  • 5 tbsp olive oil
  • 2 litres/3½ pints hot chicken or vegetable stock
  • 500g/1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve
  • 400g/14oz ready-made chestnut purée
  • salt and freshly ground black pepper
  • truffle oil, for drizzling

• Dairy, eggs and chilled

  • double cream, for drizzling (optional)

• Other

  • 2 potatoes, cut into cubes
  • 2 bay leaves

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