Chestnut & Mushroom Soup

A sumptuous and rich soup bursting with goodness in every mouthful. Shiitake mushrooms contain beta glucans and a little Vitamin D which are known to be very supportive to the immune system. I have combined these with butternut squash for vitamin A, as well as garlic and thyme which are both known to be helpful for winter health.

The chestnuts give this soup a homely nourishing taste, and also add some protein and healthy fat, so it’s nice and filling. I have used fresh chicken stock as this is also known as “Jewish Penicillin” and is very soothing on a sore tum. Add parsley in at the end as this contains lots of lovely vitamin C!

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Chestnut & Mushroom Soup

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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soups
Servings 5 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-histamine, Nut-free, Vegan, Vegetarian



  • Heat your oven to 200 degrees.
  • Cut the butternut squash into chunks and roast in a glug of olive oil for 25-30 minutes until tender and brown.
  • In the meantime, slice up the leeks and mushrooms.
  • Melt the butter in a large saucepan and add the leeks. Cook for 3-5 minutes until soft and add the mushrooms, garlic, thyme, chestnuts and stock. Simmer gently whilst the butternut squash is cooking.
  • Remove the butternut squash from the oven and allow to cool for a few minutes before removing the skins. Then add the flesh to the soup mixture.
  • Cook for a few minutes, add the parsley and then blend up to make a lovely smooth soup.
  • Season to taste and then serve with finely chopped parsley and a swirl of Greek plain yoghurt or kefir.


Cooks Tips:
  • Suitable for the whole family including weaning babies – just take off some for your baby before seasoning with salt and pepper.
  • Shiitake mushrooms are quite expensive, so you may prefer to substitute chestnut mushrooms, which are almost as good.
  • Vegan/vegetarian: use vegetables stock and swap butter for olive oil.
  • Nut-free: omit the chestnuts and double up on the butternut squash.
  • Dairy-free: omit the Greek yoghurt
  • Store in the fridge for up to 4 days, suitable for freezing up to 3 months.
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