Kaboch Squash and Chestnut Soup with Chipotle Creme

Name: Kaboch Squash and Chestnut Soup with Chipotle Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ruby Port; 1/2 cup dry red wine; 1 teaspoon canned chipotle chilies or 1 teaspoon crushed dried chipotle chilies; 2 tablespoons tomato paste; 1 8-ounce container creme fraiche or 1 cup sour cream; Vegetable oil; 2 2 1/2-pound kabocha squash, cut horizontally in half, seeded; 8 cups canned low-salt chicken broth; 1 1/2 7.4-ounce jars whole roasted chestnuts; 2 tablespoons pure maple syrup

Servings: persons

1
Combine Port, wine, chilies, and tomato paste in heavy small saucepan.
2
Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes.
3
Transfer to small bowl; cool.
4
Fold in creme fraiche.
5
Cover and chill at least 1 hour and up to 1 week.
6
Preheat oven to 350F.
7
Brush baking sheet with oil.
8
Place squash halves, cut side down, on prepared sheet.
9
Bake squash until very tender, about 1 hour.
10
Scoop squash from skins.
11
Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use).
12
Add broth and chestnuts to pot.
13
Bring to boil over high heat.
14
Reduce heat to medium-low.
15
Simmer soup uncovered until chestnuts are very tender, about 30 minutes.
16
Mix maple syrup into soup.
17
Puree soup in batches in blender until very smooth; return to same pot.
18
Season with salt and pepper.
19
(Can be made 1 day ahead.
20
Refrigerate until cold, then cover and keep refrigerated.)
21
Rewarm soup.
22
Ladle into bowls.
23
Top each serving with chipotle creme fraiche.

861

kcal

Calories

Fat

Carbs

150

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

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 10 ingredients. The key ingredients include: 1 cup ruby Port, 1/2 cup dry red wine, 1 teaspoon canned chipotle chilies or 1 teaspoon crushed dried chipotle chilies, 2 tablespoons tomato paste, and more.

Yes, Kaboch Squash and Chestnut Soup with Chipotle Creme Fraiche 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!

Kaboch Squash and Chestnut Soup with Chipotle Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions