Butternut Squash and Chestnut Soup
There’s something undeniably magical about the harmony of butternut squash and chestnuts. This Butternut Squash and Chestnut Soup is the epitome of comfort and elegance, capturing the essence of festive family gatherings and seasonal cheer. It’s not just a meal; it’s a moment of warmth and togetherness, perfect for those chilly nights when loved ones huddle close around the dining table. With every spoonful, you’ll be captured by the velvety texture and rich flavors, all dramatically accented by the subtle sweetness of roasted chestnuts and the earthiness of butternut squash.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Skill Level: Easy
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup roasted chestnuts, peeled
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp ground nutmeg
- Salt and pepper to taste
- Optional garnish: extra roasted chestnuts, drizzle of olive oil, fresh rosemary sprigs
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until they become fragrant and translucent, about 5 minutes.
- Add the peeled and cubed butternut squash to the pot, stirring to combine. Cook for about 10 minutes, allowing the squash to soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the butternut squash is tender.
- Add the roasted chestnuts to the pot and simmer for another 5 minutes.
- Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream and season with ground nutmeg, salt, and pepper to taste. If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
- Ladle the soup into bowls and garnish with extra roasted chestnuts, a drizzle of olive oil, and fresh rosemary sprigs for an elegant touch.
Helpful Tips
For an added depth of flavor, try roasting the butternut squash before adding it to the pot. Simply drizzle the cubed squash with olive oil, sprinkle with salt, and roast at 400°F for about 25 minutes.
If you’re short on time, pre-cooked chestnuts are available at most grocery stores in the canned or snack aisles.
Storage Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup thickens too much.
Pairings and Complementary Dishes
This Butternut Squash and Chestnut Soup is delightful when paired with a crusty sourdough bread or a light, mixed greens salad. Complement the meal with a crisp white wine, such as a Sauvignon Blanc, for a refreshing balance.
We hope this Butternut Squash and Chestnut Soup brings warmth and joy to your table. Don’t forget to share your creations with us by using #ZynahzRecipes or tagging @Zynahz on Instagram. We love seeing how you bring our recipes to life!
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