The holiday season has finally ended, and I definitely need to go back to healthier and lighter food. I love soups in winter and one of my favorites is a simple butternut squash soup. I add chestnuts to it because I love the taste of chestnut. Back in France, my neighbor had a big land (an entire forest actually) with chestnut trees and we used to go pick up chestnuts in Autumn, build a fire directly on the ground with woods and leaves, roast them and eat them just like this, in the middle of his forest. Chestnuts go very well with butternut squash.
This soup is also a winner with little ones as both butternut squash and chestnuts are quite sweet. My 15 months old son loves it. It is also very easy and quick to prepare, making it the perfect last-minute dinner. For this recipe, you will just need a butternut, an onion, chestnuts, butter, garlic, and vegetable stock. That’s it!
You can pair it with my pumpkin bread (this is what we did with my husband). Also, if you have left over of pumpkin bread, just cut it into cubes, drizzle some olive oil on it and bake in the oven for approximately 10 minutes at 375F (you can also roast them in a skillet if you don’t want to use your oven). Just add the croutons to your soup and enjoy!
For this soup, I use the Kitchen Aid hand blender. But any type of hand blender should work. I don’t use a regular blender as for some reasons it doesn’t work as well for me.
Butternut Squash and Chestnut Soup
- 1 Butternut
- 1 Onion
- 7 oz chestnuts, peeled and steamed
- 1 tbsp butter
- 2 cloves garlic
- 3 cups vegetable (chicken) stock or water and vegetable stock paste/cube
- Slice the onions. In a large saucepan, cook onions in butter over medium heat for 5 minutes. Add the butternut (cut un cubes), the garlic, the chestnut (keep a little bit for decoration) and the stock (don’t put too much, it should barely cover the veggies).
- Cover and simmer for about 20 minutes. Check that your butternut is tender, otherwise cook a few more minutes. Blend everything.
- Heat a pan and melt a spoon of butter. Roast the remaining chestnut in the butter for a few minutes.
- Serve the soup with the roasted chestnut on top ot if.
- For extra yumminess, you can add cream to the soup. My husband likes it better this way, that is why one soup is regular on the picture and the other one has cream. For a dairy free version, use coconut milk.
- You can remove chestnuts from the recipe if you don’t like them or don’t have any.
- You can also add some roasted pumpkin seeds on top of the soup. It adds a bit of crunchiness.
Do not hesitate to leave a comment if you try this recipe or if you have questions!