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.
