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
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.
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.
Set aside until cool enough to handle.
While the squash cools, melt the butter in a saucepan over medium heat. Add the shallots and sauté just until softened.
Add the chestnuts, salt, and pepper and continue cooking, stirring frequently. Do not brown the mixture.
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.
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.
To serve, ladle the soup into serving bowls, drizzle with truffle oil if desired and garnish with a sprinkling of thyme leaves.