Chestnut N Butternut Squash Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
|
This takes some upfront cook time, but it freezes great! We have been enjoying it all winter. It’s healthy and hardy and you can add some cream to make it smoother. I went the healthier route with some stock. Ingredients:
1 whole butternut squash (around 5lbs) |
15 whole chestnuts |
2 stalks carrots |
1 bulb red onion |
6 cups stock (chicken or veggie) |
2 teaspoons nutmeg |
1 teaspoon black pepper |
2 teaspoons salt |
1 tablespoon cream or 1 tablespoon sour cream, to garnish |
Directions:
1. Preheat oven to 350 degrees.
2. Cut the squash in half and place it face down in a pan with a little water.
3. Put the squash in the oven till tender (around 30 minutes).
4. While the squash is cooking, prep the chestnuts.
5. I chose to peel the chestnuts before boiling till tender (be careful not to over boil, they will fall apart).
6. Sauté some onions and carrots in a pressure cooker.
7. Scoop out the squash into the pot, add the veggie stock and seasonings, salt and pepper to taste. Add the chestnuts.
8. Let them cook in the pressure cooker for about 30 minutes (if you dont have a pressure cooker, just let it simmer for longer).
9. When ready, use an immersion blender to smooth it all out.
10. You can choose to add in milk or cream or more stock if it’s too thick.
11. Once you’re ready to serve, garnish with sour cream or cream and some sprigs of chive.
|
|