Chestnut N Butternut Squash Soup Recipes

BUTTERNUT SQUASH SOUP WITH CHESTNUTS

Steps:

• Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
• Add squash, water, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until squash is very tender, 20 to 25 minutes. Discard thyme and bay leaf.
• Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.
• Ladle soup over chestnuts in bowls.

CHESTNUT N BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut the squash in half and place it face down in a pan with a little water.
• Put the squash in the oven till tender (around 30 minutes).
• While the squash is cooking, prep the chestnuts.
• I chose to peel the chestnuts before boiling till tender (be careful not to over boil, they will fall apart).
• Sauté some onions and carrots in a pressure cooker.
• Scoop out the squash into the pot, add the veggie stock and seasonings, salt and pepper to taste. Add the chestnuts.
• Let them cook in the pressure cooker for about 30 minutes (if you dont have a pressure cooker, just let it simmer for longer).
• When ready, use an immersion blender to smooth it all out.
• You can choose to add in milk or cream or more stock if it's too thick.
• Once you're ready to serve, garnish with sour cream or cream and some sprigs of chive.

BUTTERNUT SQUASH AND CHESTNUT SOUP

Steps:

• In a medium-size, heavy casserole dish, heat the oil over medium heat. Stir in the celery and the onion and saute until the vegetables are translucent and soft, about 8 to 10 minutes. Add the chestnuts, squash, ginger root, thyme and mace and stir.
• Scrape the mixture into the bowl of a food processor fitted with a steel chopping blade and process until completely smooth. Return the puree to the pan and stir in the chicken stock and the bourbon. Season with salt and pepper. Bring the soup just to a boil over high heat. Reduce the heat and simmer for 7 minutes.
• Meanwhile, in a small bowl combine the crystallized ginger with the sour cream. Ladle the soup into individual bowls. Just before serving, spoon on a generous dollop of the ginger-sour cream mixture.