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9Ingredients
65Minutes
340Calories
Description
Warm and savory, this Butternut Squash and Chestnut Soup makes a great wintertime lunch or dinner entree, especially when served with plenty of crusty bread for dipping. Simmered in port or moscato wine, the chestnuts provide a sweet nuttiness to this roasted butternut squash soup. Seasoned with sauteed onions and nutmeg, the soup is blended until smooth and creamy. Serve with bacon crumbles for a savory topping, or leave out if you want to keep this dish vegetarian and vegan friendly.
Ingredients
US|METRIC
- 250 grams chestnuts (dried, peeled)
- 0.5 kilograms butternut squash (halved)
- olive oil
- 1 onion (large, chopped)
- 8 ounces wine (sweet, like port or moscato)
- 1 liter water (or chicken or vegetable stock)
- ground nutmeg
- salt
- 4 bacon (strips, fried and crumbled, optional)
Directions
- The night before, cover the dried chestnuts with water to rehydrate.
- The next day, preheat the oven to 180 degrees Celsius.
- Baste the squash with olive oil and roast for 30 minutes.
- While the squash roasts, simmer the drained chestnuts in the wine.
- Separately, drizzle some olive oil in a skillet and saute the onions until tender.
- Once the squash is tender, peel it, cube it, and add it to the pot with the chestnuts. Follow by adding in the onions.
- Pour in the liter of liquid and continue to simmer until the chestnuts are tender. Add a pinch of nutmeg and salt to taste.
- Blend until smooth using an immersion blender. Check for salt again. If the mixture is too thick, whisk in some water.
- Optionally, serve the soup with the bacon crumbles on top.
NutritionView More
340Calories
Sodium12% DV280mg
Fat15% DV10g
Protein8% DV4g
Carbs16% DV49g
Fiber32% DV8g
| Calories340Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium280mg12% |
| Potassium880mg25% |
| Protein4g8% |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber8g32% |
| Sugars5g10% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Morgan O. 20 Jun 2015
★★★★★
This is my favorite soup. It is so creamy and sweet. It takes time to roast the squash to make it, but it is worth the wait. The chestnuts taste good roasted separately in a little oil in the oven too. I like having this in the fall.