KABOCH SQUASH AND CHESTNUT SOUP WITH CHIPOTLE CRèME FRAîCHE
Provided by Patricia Yeo
Categories Soup/Stew Pepper Appetizer Bake Squash Port Red Wine Fall Chestnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- For chipotle crème frache:
- Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week.
- For soup:
- Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
- Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.
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M Amir
[email protected]I'm not a big fan of squash, but this soup was delicious! The chipotle crème fraîche really made the dish.
Likhon Sadhu
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. The flavor is amazing!
Tari Kufakwedeke
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's a great way to have a hot and delicious meal waiting for you when you get home from work.
Thomas Don
[email protected]This soup is a great way to use up leftover kabocha squash. It's also a great option for a vegetarian or vegan meal.
jihad hossan
[email protected]I love how versatile this recipe is. I've made it with different types of squash and chestnuts, and it always turns out great.
Subhan Services
[email protected]This soup is the perfect fall comfort food. It's hearty, flavorful, and just the right amount of spicy.
Neandre Benson
[email protected]I wasn't sure about the combination of kabocha squash and chestnuts, but I was pleasantly surprised. The flavors go together really well.
Shahreen Rasheed
[email protected]This soup is so easy to make and it's absolutely delicious. I love that I can use frozen kabocha squash, which makes it a great option for a quick and easy weeknight meal.
Davi Ushene
[email protected]I made a few substitutions to the recipe and it still turned out great. I used almond milk instead of heavy cream and added a bit of extra chipotle powder. Yum!
Cabdi Xakim
[email protected]I followed the recipe exactly and the soup turned out perfectly. It was creamy, flavorful, and had just the right amount of spice.
Md Mushfiq
[email protected]I'm not a huge fan of squash, but this soup was surprisingly delicious. The chipotle crème fraîche really made the dish.
Makeisha Curry
[email protected]This recipe is a keeper! I'll definitely be making it again.
fikile tyavele
[email protected]This soup is so comforting and flavorful. It's the perfect meal for a cold winter day. I love the addition of chestnuts, they add a nice nutty flavor.
hansa dewmina
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the creamy texture and the subtle sweetness of the squash. The chipotle crème fraîche was the perfect finishing touch.
Maria Farrugia
[email protected]This soup was an absolute delight! The combination of kabocha squash and chestnuts was unique and flavorful. The chipotle crème fraîche added a perfect touch of smokiness and spice. I highly recommend this recipe!