Chestnut N Butternut Squash Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 1 whole butternut squash (around 5lbs)
- 15 whole chestnuts
- 2 stalks carrots
- 1 bulb red onion
- 6 cups stock (chicken Or Veggie)
- 2 teaspoons nutmeg
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 tablespoon cream or 1 tablespoon sour cream, To Garnish
directions
- 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.
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RECIPE SUBMITTED BY
check out my blog www.booheadswife.com i'm a 25 yr old contradiction.I'm in medical school, have a english major, bio minor, philosophy minor from ufm.I'm an artist and a wife. I love travelling and will eat almost anything-insects are still on my no-no list.