Secret Recipe Club: Butternut Squash and Chestnut SoupPosted on Dec 5, 2011 | 46 comments
Butternut Squash and Chestnut Soup
This butternut squash and chestnut soup is winter comfort in a bowl. Wonderful as a starter or a main, it comes together in about the time it takes for the squash to roast.
Author: Adapted from Baking and Boys
Recipe Type: Appetizer, Entree
Yield: 6 to 8 Servings
- 1 small butternut squash (1½ to 2 pounds), peeled, seeded, and chopped
- Olive oil
- Salt and pepper
- Chili powder (optional)
- 1 stalk celery, diced (1/4 cup)
- 2 large carrots, peeled and diced (1 cup)
- ½ large onion, diced
- 2 cloves garlic, minced
- ½ cup chopped roasted chestnuts, plus additional for garnish
- 2 quarts (64 ounces) vegetable stock
- 1 teaspoon lemon zest
- ¾ cup heavy cream
- 2 tablespoons sherry vinegar
- Roasted pepitas
- Preheat the oven to 400F.
- Toss the squash with olive oil, salt, pepper, and chili powder (if using) to coat. Lay on a baking sheet and roast 30 minutes, or until tender.
- Heat a bit of olive oil in a large pot over medium heat. Add the celery,, carrots, and onion and cook until softened and the onion is translucent, 5 to 7 minutes.
- Add the garlic and chestnuts and cook for another 2 minutes.
- Add the stock and lemon zest and stir to combine. Simmer while the squash finishes roasting.
- When the squash is cooked add it to the soup and blend with an immersion blender (or carefully transfer to a blender).
- Stir in cream and sherry vinegar. Season with salt and pepper.
- To serve, put a few pepitas and a chopped chestnut in the bottom of a soup bowl. Ladle soup over. Drizzle with additional cream, if desired.
Gluten Free, Kosher Dairy, Vegetarian,