BUTTERNUT SQUASH SOUP WITH CHESTNUTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

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.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »