Butternut Squash and Chestnut Soup
Prep Time
Cook Time
Total Time
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.
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
  1. Preheat the oven to 400F.
  2. 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.
  3. 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.
  4. Add the garlic and chestnuts and cook for another 2 minutes.
  5. Add the stock and lemon zest and stir to combine. Simmer while the squash finishes roasting.
  6. When the squash is cooked add it to the soup and blend with an immersion blender (or carefully transfer to a blender).
  7. Stir in cream and sherry vinegar. Season with salt and pepper.
  8. 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,
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/secret-recipe-club-butternut-squash-and-chestnut-soup/