• Lilou

Butternut Squash and Chestnut Soup

Updated: Nov 14, 2019

For 6 persons

Prep. time: 15 minutes - Cook time: 45 minutes


- 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


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.

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