Butternut Squash Soup

Serves 4 1-2 butternut Squash (depending on size) 500ml chicken or vegetable stock 100ml cream 1 tbsp. truffle oil salt 75g butter Peel squash and remove the seeds. Cut into small pieces and sweat down in butter and oil until completely soft, season. Add chicken stock and bring to the boil. Add cream and truffle oil to taste and bring to the boil. Blitz and check consistency and seasoning. Pass through a fine chinois.

Garnish 8 cooked chestnuts, chopped 10 leaves of sage, shredded 50g butter Heat butter until golden brown and add chestnuts and sage. Carefully place on top of the hot soup and serve immediately

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