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Butternut Squash And Chestnut Soup Recipe

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Easy Creamy Butternut Squash Soup Recipe 100 Directions
Easy Creamy Butternut Squash Soup Recipe 100 Directions from www.100directions.com

Description

This butternut squash and chestnut soup recipe is a perfect way to warm up on a chilly day. The combination of roasted butternut squash, chestnuts, and warm spices creates a comforting and flavorful soup that is sure to impress. It's also a great way to use up any leftover roasted chestnuts!

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 cup roasted chestnuts, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Equipment

  • Baking sheet
  • Large soup pot
  • Immersion blender or blender

Method

  1. Preheat the oven to 375°F.
  2. Spread the cubed butternut squash and chopped chestnuts on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender.
  3. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  4. Add the roasted butternut squash, chestnuts, cinnamon, nutmeg, and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes.
  5. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
  6. Stir in the heavy cream and season with salt and pepper, to taste.
  7. Serve hot, garnished with fresh herbs or croutons, if desired.

Notes

  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • If you don't have access to roasted chestnuts, you can roast them yourself by placing them in a single layer on a baking sheet and roasting at 375°F for 20-25 minutes, or until the shells are split and the nuts are tender.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 200
  • Fat: 12g
  • Carbohydrates: 22g
  • Protein: 4g

Recipes FAQ

What can I substitute for heavy cream?

If you prefer a lighter soup, you can substitute the heavy cream with half-and-half or whole milk. Alternatively, you can omit the cream altogether for a dairy-free version.

Can I freeze this soup?

Yes, this soup freezes well. Allow the soup to cool completely before transferring it to an airtight container and freezing for up to 2 months. To reheat, thaw the soup in the refrigerator overnight and then heat on the stove over medium heat until heated through.

Recipe Tips

  • If you don't have an immersion blender, be sure to let the soup cool slightly before blending it in a blender. Hot liquids can cause pressure to build up in a blender and result in a messy (and potentially dangerous) situation.
  • This soup pairs well with crusty bread, a salad, or a simple sandwich for a complete meal.

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