Best 5 Butternut Squash And Chestnut Soup Recipes

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Butternut squash and chestnut soup is a delightful and comforting dish that combines the sweet and earthy flavors of butternut squash with the nutty richness of chestnuts. Perfect for a chilly fall or winter day, this soup is packed with wholesome ingredients and vibrant flavors. Whether you are looking for a simple, yet elegant appetizer or a hearty main course, this butternut squash and chestnut soup is sure to satisfy your cravings. With its creamy texture and tantalizing aromas, this soup is guaranteed to be a hit at your next gathering.

Let's cook with our recipes!

BUTTERNUT SQUASH AND CHESTNUT SOUP



Butternut Squash And Chestnut Soup image

Provided by Joanna Pruess

Categories     soups and stews

Time 20m

Yield 4 servings

Number Of Ingredients 14

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

CHESTNUT N BUTTERNUT SQUASH SOUP



Chestnut N Butternut Squash Soup image

This takes some upfront cook time, but it freezes great! We have been enjoying it all winter. It's healthy and hardy and you can add some cream to make it smoother. I went the healthier route with some stock.

Provided by MIRA2951

Categories     Stocks

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 whole butternut squash (around 5lbs)
15 whole chestnuts
2 stalks carrots
1 bulb red onion
6 cups stock (chicken Or Veggie)
2 teaspoons nutmeg
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon cream or 1 tablespoon sour cream, To Garnish

Steps:

  • Preheat oven to 350 degrees.
  • Cut the squash in half and place it face down in a pan with a little water.
  • Put the squash in the oven till tender (around 30 minutes).
  • While the squash is cooking, prep the chestnuts.
  • I chose to peel the chestnuts before boiling till tender (be careful not to over boil, they will fall apart).
  • Sauté some onions and carrots in a pressure cooker.
  • Scoop out the squash into the pot, add the veggie stock and seasonings, salt and pepper to taste. Add the chestnuts.
  • Let them cook in the pressure cooker for about 30 minutes (if you dont have a pressure cooker, just let it simmer for longer).
  • When ready, use an immersion blender to smooth it all out.
  • You can choose to add in milk or cream or more stock if it's too thick.
  • Once you're ready to serve, garnish with sour cream or cream and some sprigs of chive.

Nutrition Facts : Calories 85.1, Fat 1, SaturatedFat 0.6, Cholesterol 2.1, Sodium 598.8, Carbohydrate 19.9, Fiber 3.6, Sugar 4.6, Protein 1.8

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

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.

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

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

BUTTERNUT SQUASH & APPLE SOUP WITH CHESTNUTS



Butternut Squash & Apple Soup With Chestnuts image

I went into Williams-Sonoma tonight and they had this out on sample (www.williamssonoma.com). I don't particularly care for orange squash, but this recipe was divine. To speed preparation, this recipe calls for prepared butternut squash puree. A garnish of lightly sweetened whipped cream and chopped roasted chestnuts adds richness and texture to the soup.

Provided by Natures Cuisine

Categories     Apple

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
1 yellow onion, thinly sliced
2 golden delicious apples, peeled, cored and thinly sliced
1 (32 ounce) jar butternut squash, puree
2 1/2-3 cups chicken stock
1 large bay leaf
2 teaspoons salt, plus more, to taste
1/2 cup heavy cream
fresh ground pepper, to taste
1/2 cup heavy cream, whipped until just thickened (optional)
12 fresh chestnuts, roasted, peeled and roughly chopped

Steps:

  • ROASTING CHESTNUTS
  • Using a small, sharp knife or a chestnut knife, score, or shallowly cut, an X on one side of each nut. Be careful not to cut through the nutmeat.
  • To roast the chestnuts in the oven: Lay the nuts in a single layer on an ungreased baking sheet, and roast in a 350°F oven until the nuts are fragrant and the scored portions begin to separate from the shells, 15 to 20 minutes. (If you're going to eat the chestnuts plain, increase the heat to 400°F and bake until the shells give slightly when pressed with oven mitt-protected fingers.)
  • To roast the chestnuts in a chestnut pan: Heat the pan over medium-low heat and add the chestnuts. Cook, tossing the chestnuts frequently, until the shells crack and the chestnuts are cooked through, 30 to 35 minutes over a gas flame burner, 35 to 40 minutes over an electric or conduction burner.
  • Transfer the nuts to a platter or heatproof surface and cover with a damp kitchen towel to keep them warm.
  • 5. Using a kitchen towel or pot holder, pick up each nut and, with your fingers or the knife, peel back the scored X. Peel off the hard outer shell and the thin, beige, soft inner skin. Discard any nuts that, once peeled, look dried out.
  • Eat the chestnuts immediately or use as directed in a recipe.
  • SOUP.
  • In a small stockpot over medium heat, melt the butter. Add the onion and apples and cook, stirring occasionally, until softened, about 10 minutes. Stir in the butternut squash puree, 2 1/2 cups of the stock, the bay leaf and the 2 teaspoons salt. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, about 30 minutes. Remove the bay leaf and discard.
  • Using an immersion blender, puree the soup in the pot until smooth. Pour through a fine-mesh sieve set over a clean stockpot. Stir in the cream and add more stock to reach the desired consistency. Season with salt and pepper. Reheat the soup gently to serving temperature.
  • Ladle the soup into warmed bowls. Garnish each serving with a swirl of whipped cream and sprinkle with chestnuts. Serve immediately. Serves 6.
  • Williams-Sonoma Kitchen.

Nutrition Facts : Calories 238.6, Fat 12.6, SaturatedFat 7.4, Cholesterol 40.4, Sodium 933.3, Carbohydrate 30.1, Fiber 4.4, Sugar 10.5, Protein 4.8

Tips:

  • Choose the right squash: Look for butternut squash that are firm, heavy, and have a smooth, unblemished skin.
  • Roast the squash before using it: Roasting the squash brings out its natural sweetness and flavor.
  • Use a high-quality stock: The stock you use will greatly affect the flavor of the soup, so use a good quality chicken or vegetable stock.
  • Don't overcook the soup: The soup should be simmered gently for just long enough to heat through and blend the flavors, but not so long that the vegetables become mushy.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a touch of acidity, such as lemon juice or white wine, to brighten up the flavor.
  • Garnish the soup before serving: A sprinkling of chopped fresh herbs, a drizzle of olive oil, or a dollop of yogurt can add a finishing touch to the soup.

Conclusion:

Butternut squash and chestnut soup is a delicious, healthy, and easy-to-make soup that is perfect for a fall or winter meal. With its creamy texture, sweet flavor, and nutty undertones, this soup is sure to please everyone at the table. So next time you are looking for a comforting and flavorful soup, give this butternut squash and chestnut soup a try. You won't be disappointed!

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