Name: Squash and Mushroom Soup with Grated Truffle and Chestnuts
Yield: 4
Ingredients: 750g/1lb 10oz squash, peeled, deseeded and cut into 2cm/3/4in dice; 4 tbsp extra virgin olive oil, plus extra to serve; 1 onion, finely diced; 1 celery heart, finely chopped; 4 garlic cloves, finely chopped; 2 bay leaves; 1l/35fl oz vegetable or chicken stock; 600g/1lb 5oz closed cap or large flat mushrooms, cut into 2cm/3/4in dice; 100g/4oz cooked (peeled) chestnuts, finely chopped; 1 small bunch of flat-leaf parsley, finely chopped; Salt and freshly ground black pepper; A few thin shavings of fresh truffle, or truffle oil, to serve (optional)

VMG Recipes