Squash-and-Chestnut Soup With Chipotle Cream Recipe

Name: Squash-and-Chestnut Soup With Chipotle Cream
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 chipotle peppers in adobo sauce or crushed dried chipotles; 2 tablespoons tomato paste; 1 cup creme fraiche or sour cream; 2 1/2 pounds kabocha, acorn or butternut squash; 2 quarts chicken stock; 10 ounces whole chestnuts, roasted and peeled; 2 tablespoons pure maple syrup; Kosher salt and freshly ground black pepper to taste

Servings: persons

1
Combine the port, wine, chipotles and tomato paste, bring to a boil and then simmer until the mixture is a thick paste, about 15 minutes.
2
Let cool, then whisk in the creme fraiche and refrigerate until serving.
3
Preheat the oven to 350 degrees.
4
Cut the squash in half lengthwise and remove the seeds.
5
Place cut side down on a foil-lined baking sheet and bake until soft, about 1 hour.
6
When the squash is cool, scoop out the flesh and place 6 cups in a large saucepan.
7
Add 2 quarts stock and the chestnuts and simmer until the chestnuts are soft, about 30 minutes.
8
Stir in the syrup and puree with a hand blender or in batches in a blender.
9
Return to the saucepan and season to taste.
10
Reheat the soup and ladle it into bowls.
11
Drizzle with chipotle cream.

2252

kcal

Calories

243

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 10 ingredients. The key ingredients include: 1 cup ruby port, 1/2 cup dry red wine, 1 teaspoon chipotle peppers in adobo sauce or crushed dried chipotles, 2 tablespoons tomato paste, and more.

Yes, Squash-and-Chestnut Soup With Chipotle Cream 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!

Squash-and-Chestnut Soup With Chipotle Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions