Butternut Squash Soup with Chestnuts |
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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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While eating at one of the coveted counter seats at Les Cocottes, Christian Constant's chic restaurant, food editor Paul Grimes was deeply inspired by the pumpkin soup, which surprised him with savory little chunks of foie gras waiting at the bottom of the bowl. Here, Grimes explores squash's more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut. With just a dollop of whipped cream, it is rich only in looks and spirita spoonful will reveal how unbelievably light it is. Ingredients:
4 large shallots, chopped |
1 medium carrot, chopped |
1 celery rib, chopped |
1 (15-ounce) can diced tomatoes, drained |
3 large thyme sprigs |
1 turkish or 1/2 california bay leaf |
2 tablespoons extra-virgin olive oil |
1 1/2 pounds butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 3 1/2 cups) |
5 cups water |
1/4 teaspoon grated nutmeg |
12 bottled cooked chestnuts, chopped (1/2 cup) |
softly whipped cream |
Directions:
1. Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
2. Add squash, water, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until squash is very tender, 20 to 25 minutes. Discard thyme and bay leaf.
3. Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.
4. Ladle soup over chestnuts in bowls.
5. Cooks' note: Soup can be made 2 days ahead and chilled, covered once cool. Thin slightly with water if necessary.
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