Butternut Squash And Chestnut Soup Recipe

Name: Butternut Squash And Chestnut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons vegetable oil; 2 stalks celery, chopped coarse; 1 medium-size onion, peeled and chopped; 1 cup peeled and cooked fresh chestnuts (about 20), or 1 cup canned, unsweetened chestnuts; 1 1/4 cups cooked and pureed fresh butternut squash, or 1 10-ounce package frozen squash, defrosted; 1 tablespoon minced fresh ginger root; 2 teaspoons fresh thyme leaves; 1 1/2 teaspoons ground mace; 2 1/2 cups chicken stock; 3 tablespoons bourbon; Salt to taste; White pepper to taste; 1 1/2 tablespoons minced crystallized ginger; ⅔ cup sour cream

Servings: persons

1 1/2 tablespoons vegetable oil
2 stalks celery, chopped coarse
1 medium-size onion, peeled and chopped
1 cup peeled and cooked fresh chestnuts (about 20), or 1 cup canned, unsweetened chestnuts
1 1/4 cups cooked and pureed fresh butternut squash, or 1 10-ounce package frozen squash, defrosted
1 tablespoon minced fresh ginger root
2 teaspoons fresh thyme leaves
1 1/2 teaspoons ground mace
2 1/2 cups chicken stock
3 tablespoons bourbon
Salt to taste
White pepper to taste
1 1/2 tablespoons minced crystallized ginger
⅔ cup sour cream

1
In a medium-size, heavy casserole dish, heat the oil over medium heat.
2
Stir in the celery and the onion and saute until the vegetables are translucent and soft, about 8 to 10 minutes.
3
Add the chestnuts, squash, ginger root, thyme and mace and stir.
4
Scrape the mixture into the bowl of a food processor fitted with a steel chopping blade and process until completely smooth.
5
Return the puree to the pan and stir in the chicken stock and the bourbon.
6
Season with salt and pepper.
7
Bring the soup just to a boil over high heat.
8
Reduce the heat and simmer for 7 minutes.
9
Meanwhile, in a small bowl combine the crystallized ginger with the sour cream.
10
Ladle the soup into individual bowls.
11
Just before serving, spoon on a generous dollop of the ginger-sour cream mixture.

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons vegetable oil, 2 stalks celery, chopped coarse, 1 medium-size onion, peeled and chopped, 1 cup peeled and cooked fresh chestnuts (about 20), or 1 cup canned, unsweetened chestnuts, and more.

Yes, Butternut Squash And Chestnut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash And Chestnut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions