Lilou
Butternut Squash and Chestnut Soup
Updated: Jan 4, 2022
For 6 persons
Prep. time: 15 minutes - Cook time: 45 minutes

Ingredients
1 medium butternut squash (about 2-1/2 lbs)
3 tablespoons butter
3 shallots, very finely chopped
12 chestnuts, roasted, peeled and finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2-1/4 cups chicken broth
1/4 cup heavy cream
1/4 teaspoon ground nutmeg
White truffle oil for drizzling (optional)
Fresh thyme leaves for garnish
Preparation
Step 1
Preheat the oven to 375°F. Scrub the butternut squash and cut in half lengthwise. Scoop out the seeds and brush the cut surface with vegetable oil.
Step 2
Place, cut side down on a shallow baking pan that's been sprayed with nonstick spray. Bake for 25 to 35 minutes, until the squash appears wrinkled and is very tender when pierced with a knife.
Step 3
Set aside until cool enough to handle.
Step 4
While the squash cools, melt the butter in a saucepan over medium heat. Add the shallots and sauté just until softened.
Step 5
Add the chestnuts, salt, and pepper and continue cooking, stirring frequently. Do not brown the mixture.
Step 6
Using a large spoon, mash the squash as best you can, then add chicken broth. Bring the soup back to a simmer and cook for about 5 minutes longer.
Step 7
Using a hand-held blender, purée the soup directly in the pan, or, blend in several batches in a conventional blender and return to the pan. Stir in the cream and nutmeg and heat through.
Step 8
To serve, ladle the soup into serving bowls, drizzle with truffle oil if desired and garnish with a sprinkling of thyme leaves.