Secret Recipe Club: Butternut Squash and Chestnut SoupPosted on Dec 5, 2011 | 46 comments
It’s the first Monday of the month, and you know what that means: Secret Recipe Club! You know the drill. Each month member’s are assigned another member’s blog and get to pick any recipe they’d like to make. Sound like fun? Head to the SRC website for details on how to join! This month I was lucky enough to have Katrina’s wonderful blog, Baking and Boys. As you may have guessed from the title, Katrina lives with her husband and three sons and loves to bake. I have so many of her recipes bookmarked I don’t even know where to begin: Cinnamon Sugar Donut Mini Muffins?! Pumpkin Cake with Browned Butter and Walnut Streusel?! Quintuple Chocolate Brownies?! Sour Cream Pumpkin Pie?! It just goes on and on. If you need baking inspiration, head straight to Baking and Boys.
But did I make one of her amazing baked goods? No. Savory Sally that I am (I just made that up…) I immediately perked up when I saw her gorgeous Butternut Squash Soup with Pepitas and Ground Pistachios. I had a butternut squash on hand and had been contemplating making soup with it. Decision made. While I adore pistachios I didn’t have any in my pantry. I did, however, have a jar of roasted chestnuts that I had been meaning to put to use. Done. I was going to make the rest of the soup exactly as written, but when it came time to add the stock it didn’t seem like enough soup for a hearty dinner, so I added another quart. But then, predictably, it became more soupy and less creamy. So I added some cream. I was very pleased with the soup – it was slightly sweet with earthy, nutty undertones and just the right acidity – but if you are looking for a super creamy butternut squash soup either add an extra butternut squash (something I might try next time) or head over to Baking and Boys and make the recipe as is. I can’t wait to make more recipes from her incredible blog!
- 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.