Butternut Squash and Chestnut Soup
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 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
DIRECTIONS:
  1. 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.
  2. 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.
  3. 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).
  4. Optional: stir in the cream once the soup is blended.
  5. Serve hot and store leftovers in an airtight container in the fridge for up to a few days.
Recipe by Love from the Land at https://www.lovefromtheland.com/butternut-squash-chestnut-soup-2/