Butternut squash and chestnut soup: a smooth and velvety autumn recipe
4 pers.
Ingredients · Servings 4
- 800g Pumpkin
- 200g Cooked Chestnuts
- 1 Potato
- 1 Onion
- 1 clove of garlic
- 75 cl Vegetable stock
- 15 cl Liquid cream
- 20 g Butter
- 1 good pinch of nutmeg
- Cell
- Pepper
Method · 45 min
- Wash the pumpkin thoroughly and cut it in half. Remove the seeds and fibers, then cut the flesh, skin and all, into even cubes. Peel the potato and cut it into chunks. Peel the onion and garlic, then finely chop them. Set aside a few chestnuts for garnish and roughly chop the rest.
- Melt the butter in a large saucepan. Add the onion and sauté over low heat for 3 to 4 minutes. Stir in the garlic, butternut squash, potato, and chestnuts. Cook for 2 minutes to coat all the ingredients well. Pour in the vegetable stock and bring to a simmer. Cover and cook for about 20 to 25 minutes.
- Check the pumpkin and potato for doneness with the tip of a knife. When they are very tender, remove the pan from the heat. Add the cream and nutmeg. Blend thoroughly until you have a smooth, velvety soup. Season with salt and pepper to taste. Add a little hot stock if you prefer a thinner consistency.
- Gently reheat the soup for 2 minutes. Roughly chop the reserved chestnuts, then divide the soup among four bowls. Add a few chopped chestnuts on top and, if desired, a drizzle of cream or a few thyme leaves. Serve piping hot with toasted bread or croutons for an even more indulgent starter.
It's hard to get more autumnal than a butternut squash and chestnut soup. The subtle nuttiness of the butternut squash meets the sweetness of the chestnuts in a creamy, rich, and incredibly comforting soup. A true seasonal bowl!
The preparation is very simple: sauté the vegetables, add the stock and chestnuts, then let it simmer gently before blending. A touch of cream adds even more creaminess, while a little nutmeg or thyme perfumes the whole thing. Serve this soup as a starter or with some toast for a light meal. And for an extra touch, reserve a few chestnut pieces for garnish. A recipe that evokes the scent of leaves crunching underfoot and cozy evenings.
