Butternut squash and chestnuts are both sweet, dense and full of nutrients. Butternut squash, with its vibrant orange flesh is a good source of many nutrients, in particular it contains significant amounts of the antioxidants that maintain vision. Chestnuts are high in fiber and a good source of monounsaturated fats- an ideal combination for combating LDL (bad) cholesterol. They are also high in B vitamins and vitamin C as well as several minerals including potassium and manganese.
Together, butternut and chestnuts make a thick, starchy soup that ticks all the trendy health boxes: “vegan”, “paleo”, “gluten-free”, “dairy-free”, etc. making it a good option for serving to guests with dietary restrictions.
I love to have a blended, vegetable-based soup around during this time of year. I firmly believe that the Christmas season is a time for indulging in tradition and treats. It is a time for gathering around the table and enjoying rich and hearty foods that we love to eat surrounded by the company of people we love. However, it can be nice to throw in a lighter meal here and there to keep some balance. Blended soups are great because they are warm and nourishing (smoothies can be a bit cold this time of year), and because they are already blended they are way easier on our digestive system. Our body doesn’t have to work to break down the food so it takes less energy to process and we can utilize the nutrients and be energized efficiently.
- 4 cups vegetable broth
- 3 cups cooked and peeled chestnuts, chopped (1 15 oz jar)
- 3 cups butternut squash, chopped
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil
- Optional: ¼-1/3 cup cream
- Heat the oil in a large pot on the stove over medium high heat. Add in the onion, celery, carrot and garlic and sautée until softened, around 7 minutes.
- Add in the vegetable broth, chestnuts and butternut squash and stir occasionally over the next 20 minutes. Once it comes to a roaring boil, probably around 7-10 minutes in, reduce heat to medium low so that it comes down to a steady simmer.
- Blend together with a handheld blender or let cool slightly and blend in small batches in a standing blender (don't to too much at once when it is hot or the pressure will shoot the lid off).
- Optional: stir in the cream once the soup is blended.
- Serve hot and store leftovers in an airtight container in the fridge for up to a few days.
