Velvety Chestnut and Butternut Squash Winter Soup
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Serves 4-6 bowls | Prep Time 15 PT15M | Cook Time 30 PT45M | Soup / ChristmasWhy I Love This Recipe
Chestnuts have been a staple food in Europe for centuries, often used as a source of carbohydrates before potatoes were widely cultivated. They are naturally sweet and give a rich, velvety texture to soups.
Ingredients You'll Need
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups cooked chestnuts, chopped (can be vacuum-packed or jarred)
1 large butternut squash, peeled, deseeded, and cubed (about 2.5 lbs)
5 cups vegetable stock, divided
1 teaspoon ground nutmeg
1 teaspoon cinnamon
Salt and pepper to taste
1/2 cup heavy cream (optional for creamier consistency)
Fresh thyme leaves for garnish (optional)
Directions
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
2. Stir in the minced garlic and sauté for an additional minute until fragrant.
3. Add the chopped chestnuts and cook for another 2 minutes, stirring occasionally.
4. Add the cubed butternut squash and 4 cups of vegetable stock to the pot. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the squash is fork-tender.
5. Once the squash is tender, remove the pot from the heat. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6. Stir in the remaining 1 cup of vegetable stock (if needed for desired consistency), nutmeg, cinnamon, salt, and pepper. Add the heavy cream if using, and warm the soup gently over low heat. Taste and adjust seasoning if necessary.
7. Serve the soup hot, garnished with fresh thyme leaves if desired.
Pairs Well With
This creamy and aromatic soup pairs beautifully with a crisp Chardonnay for wine lovers or a hot cup of spiced apple cider for a non-alcoholic option, highlighting the nutty and sweet flavors.
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