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Butternut Squash and Chestnut Soup

Prep Time10 mins
Cook Time20 mins
Course: Soup
Keyword: butternut, chestnut, easy, quick


  • Pan
  • Saucepan
  • Blender


  • 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.


  1.  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.
  2.  You can remove chestnuts from the recipe if you don't like them or don't have any.
  3. You can also add some roasted pumpkin seeds on top of the soup. It adds a bit of crunchiness.