Butternut Squash & Chestnut Soup with Double Crème de la Gruyère
Cozy Up with Creamy Butternut Squash-Chestnut Soup
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm, comforting bowl of soup. This Butternut Squash-Chestnut Soup is the perfect autumnal indulgence – rich, creamy, and bursting with seasonal flavors. The sweetness of the butternut squash beautifully complements the earthy notes of the chestnuts, creating a harmonious blend that will delight your taste buds.
This recipe is surprisingly easy to make, requiring only about 30 minutes from start to finish. It’s elegant enough to serve as a starter for a special occasion, yet simple enough for a cozy weeknight meal. We’ve designed it to be flexible – feel free to adjust the milk to achieve your desired consistency.
What makes this soup special?
- Flavor Combination: The pairing of butternut squash and chestnuts is a classic for a reason. It’s a delightful balance of sweet and savory.
- Creamy Texture: The soup achieves a luxurious creaminess without relying heavily on cream, making it a slightly lighter indulgence.
- Easy to Customize: Garnish options abound! From fresh parsley and crispy lardons (or bacon) to a dollop of crème fraîche, you can personalize this soup to your liking.
Tips for Success:
- Roasting the Squash: While this recipe uses cubed butternut squash directly, roasting it beforehand will intensify its flavor. Simply toss the cubes with a little olive oil and roast at 400°F (200°C) for 20-25 minutes.
- Chestnut Options: Frozen or pre-cooked chestnuts are a convenient option. If using raw chestnuts, you’ll need to score and roast them before adding them to the soup.
- Blending: For an ultra-smooth soup, use an immersion blender directly in the pot. Alternatively, carefully transfer the soup to a regular blender in batches.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Yes! Substitute the butter with olive oil or vegan butter, and use plant-based milk and crème fraîche.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.
Q: What wine pairs well with this soup?
A: A dry sherry, a crisp Pinot Grigio, or a light-bodied Chardonnay would all be excellent pairings.
Q: Can I use a different type of squash?
A: While butternut squash is ideal, you could substitute with kabocha or acorn squash. Keep in mind that the flavor profile might be slightly different.
We hope you enjoy this comforting and flavorful Butternut Squash-Chestnut Soup! It’s a perfect way to embrace the cozy vibes of autumn.
Butternut Squash-Chestnut Soup
Ingredients
- 1-2 tablespoons unsalted butter
- 1 shallot about 1/3 cup, finely chopped
- 1 garlic clove finely chopped
- 1-2 dried bay leaves
- 1 cup chestnuts frozen or canned/jarred
- 1/4 cup white wine
- 2 1/2 cups butternut squash cubed
- 2 cups vegetable broth
- 1/4-1/2 cup milk
- to taste salt
- to taste pepper
- for garnish fresh parsley
- for garnish fried lardons or bacon
- for garnish double crème de la Gruyère or crème fraîche
Instructions
- In a large pot, melt butter over medium heat. Add shallot and garlic and cook until softened, about 5 minutes.
- Add chestnuts, white wine, butternut squash, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until squash is tender.
- Carefully blend the soup until smooth. Stir in milk.
- Season with salt and pepper to taste.
- Garnish with fresh parsley, fried lardons, and a dollop of double crème de la Gruyère or crème fraîche.
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