Best Butternut Squash And Chestnut Soup Recipes

BUTTERNUT SQUASH AND CHESTNUT SOUP

Butternut Squash And Chestnut Soup image

Provided by Joanna Pruess

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons vegetable oil
2 stalks celery, chopped coarse
1 medium-size onion, peeled and chopped
1 cup peeled and cooked fresh chestnuts (about 20), or 1 cup canned, unsweetened chestnuts
1 1/4 cups cooked and pureed fresh butternut squash, or 1 10-ounce package frozen squash, defrosted
1 tablespoon minced fresh ginger root
2 teaspoons fresh thyme leaves
1 1/2 teaspoons ground mace
2 1/2 cups chicken stock
3 tablespoons bourbon
Salt to taste
White pepper to taste
1 1/2 tablespoons minced crystallized ginger
2/3 cup sour cream

Steps:

In a medium-size, heavy casserole dish, heat the oil over medium heat. Stir in the celery and the onion and saute until the vegetables are translucent and soft, about 8 to 10 minutes. Add the chestnuts, squash, ginger root, thyme and mace and stir.
Scrape the mixture into the bowl of a food processor fitted with a steel chopping blade and process until completely smooth. Return the puree to the pan and stir in the chicken stock and the bourbon. Season with salt and pepper. Bring the soup just to a boil over high heat. Reduce the heat and simmer for 7 minutes.
Meanwhile, in a small bowl combine the crystallized ginger with the sour cream. Ladle the soup into individual bowls. Just before serving, spoon on a generous dollop of the ginger-sour cream mixture.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 791 milligrams, Sugar 9 grams, TransFat 0 grams

BUTTERNUT SQUASH SOUP II

Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

BUTTERNUT SQUASH SOUP WITH CHESTNUTS

Butternut Squash Soup with Chestnuts image

Provided by Paul Grimes

Categories Soup/Stew Blender Tomato Thanksgiving Vegetarian Lunch Butternut Squash Fall Healthy Chestnut Nutmeg Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 (first course) servings

Number Of Ingredients 13

Ingredients

4 large shallots, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 (15-ounce) can diced tomatoes, drained
3 large thyme sprigs
1 Turkish or 1/2 California bay leaf
2 tablespoons extra-virgin olive oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 3 1/2 cups)
5 cups water
1/4 teaspoon grated nutmeg
12 bottled cooked chestnuts, chopped (1/2 cup)
Accompaniment:
softly whipped cream

Steps:

Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
Add squash, water, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until squash is very tender, 20 to 25 minutes. Discard thyme and bay leaf.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.
Ladle soup over chestnuts in bowls.