Full of Fall flavors, this rich soup has a creamy texture even if you don’t add any cream or non-diary milk! Fresh chestnuts make an appearance in the Fall and early Winter, the perfect time to make some Chestnut Puree. Once you’ve made the puree, use it to make this as a starter for your Thanksgiving meal, or create this delicious autumnal soup for a cold night to pair with a soup or sandwich!
Chestnut and Butternut Squash Soup
32oz. chicken or vegetable stock
2 medium butternut squash, cut in half, seeded, and roasted until soft, yielding approximately 4-6 cups of cooked squash
2 cups fresh chestnut puree or 1 15 oz can
1 tbsp molasses
1 cup heavy cream or dairy alternative (optional)
Salt and white pepper to taste
- Prepare the squash by splitting them in half lengthwise and scooping out the seeds. Oil the cut sides and place them cut sides down on a foil-lined baking sheet. Roast at 350 degrees until soft, approximately 25-35 minutes. Allow to cool, and then scoop out the flesh and mash lightly.
- Prepare the chestnut puree. If using fresh chestnuts, cut them in half and discard the shell and the peel. Boil the cleaned chestnuts in milk or dairy alternative until softened, and then blend to create a smooth puree. If using canned chestnut puree, remove the paste from the can and add a little hot water or milk, then blend to create a smooth puree.
In a medium saucepan, bring the stock to a simmer. Add the butternut squash mash and the chestnut puree. Use a whisk to blend everything together. Add the molasses, salt and pepper, allow to simmer for a minute or two and then check to adjust the seasoning.
- Using an immersion blender, blend the soup to a creamy consistency. If you wish to omit any dairy or dairy alternative, this step creates a lovely creamy texture. If you wish to add cream or almond or coconut milk, do so at this time and stir to blend.
- Garnish with your choice of flavorful options: crumbled bacon, candied ginger, fried sage leaves, or even simple chopped herbs.