SQUASH-AND-CHESTNUT SOUP WITH CHIPOTLE CREAM

Squash-and-Chestnut Soup With Chipotle Cream image

Provided by Jonathan Reynolds

Categories dinner, soups and stews, main course

Time 2h

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup ruby port
1/2 cup dry red wine
1 teaspoon chipotle peppers in adobo sauce or crushed dried chipotles
2 tablespoons tomato paste
1 cup créme fraîche or sour cream
2 1/2 pounds kabocha, acorn or butternut squash
2 quarts chicken stock
10 ounces whole chestnuts, roasted and peeled
2 tablespoons pure maple syrup
Kosher salt and freshly ground black pepper to taste

Steps:

Combine the port, wine, chipotles and tomato paste, bring to a boil and then simmer until the mixture is a thick paste, about 15 minutes. Let cool, then whisk in the crème fraîche and refrigerate until serving.
Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds. Place cut side down on a foil-lined baking sheet and bake until soft, about 1 hour. When the squash is cool, scoop out the flesh and place 6 cups in a large saucepan. Add 2 quarts stock and the chestnuts and simmer until the chestnuts are soft, about 30 minutes. Stir in the syrup and purée with a hand blender or in batches in a blender. Return to the saucepan and season to taste.
Reheat the soup and ladle it into bowls. Drizzle with chipotle cream.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 1124 milligrams, Sugar 12 grams