FOOD

Warm Up With The Perfect Steamed Butternut Squash And Chestnut Soup

by Morgan Greenwald
Morgan is a writer on the branded content team who loves breakfast food almost as much as she loves dogs.

Fall is officially in full swing. With scattered leaves covering the sidewalks and Halloween just a few weeks away, it’s finally time to take those fuzzy blankets out of storage and break out those favorite soup recipes!

Personally, nothing quite says “fall” to me quite like a bowl of butternut squash soup. Soup is an easy way to take advantage of the plentiful butternut squash this time of year, and there are so many ways to flavor your soup with spices and garnishes.

On this week’s episode of Hostess Next Door, chef Vanessa Cantave is sharing her take on butternut squash soup, which is seasoned with thyme sprigs, nutmeg, and roasted chestnuts. In just a few simple steps, Vanessa elevates butternut squash into a soup that’ll warm your insides!

I would’ve never thought to add roasted chestnuts to butternut squash soup, but Vanessa’s surprising addition complements the nutty flavor of the butternut squash and nutmeg in her recipe.

Vanessa’s recipe yields a huge serving of soup, so this is a great recipe to use on Thanksgiving or for a festive Sunday dinner.

Check out Vanessa’s steaming soup recipe below, and make sure to SHARE this recipe with friends who love fall as much as you do!

Thumbnail Photo: Flickr / Valerie Hinojosa

Cook: 35 min
Prep: 10 min
Serves: 8
Ingredients
  • 4 large shallots, chopped
  • 3 thyme sprigs
  • 1 bay leaf
  • 2 tbsps. extra virgin olive oil
  • 1 12 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 12 chestnuts, roasted and shelled
  • 5 cups water or chicken stock
  • 2 tbsps. butter
  • 2 tbsps. heavy cream
  • 12 tsp. freshly grated nutmeg
  • freshly snipped chives
Instructions
  • In a 4- to 5-quart heavy pot, cook the shallots, thyme, and bay leaf in oil over medium-low heat. Heat for 8 minutes, until softened, stirring occasionally.
  • Add the squash, chestnuts, water (or chicken stock), nutmeg, 1 tsp. salt, and 1/4 tsp. pepper, and simmer with the cover on for 20 to 25 minutes, until squash is very tender. Discard thyme and bay leaf.
  • In a blender, puree soup in batches until smooth. Place pureed soup back in the pot and add butter, cream, and salt and pepper to taste.
  • Ladle soup into bowls, and garnish with chives and freshly grated nutmeg. Bon appétit!
Butternut Squash And Chestnut Soup 10 minutes 35 minutes 45 minutes Serves 8 //www.littlethings.com/app/uploads/2017/10/recipe_card_Vanessa_Soups_1280x627px-1-850x444.jpg large shallots, chopped thyme sprigs bay leaf extra virgin olive oil butternut squash, peeled, seeded, and cut into 1-inch cubes chestnuts, roasted and shelled water or chicken stock butter heavy cream freshly grated nutmeg freshly snipped chives In a 4- to 5-quart heavy pot, cook the shallots, thyme, and bay leaf in oil over medium-low heat. Heat for 8 minutes, until softened, stirring occasionally. Add the squash, chestnuts, water (or chicken stock), nutmeg, 1 tsp. salt, and 1/4 tsp. pepper, and simmer with the cover on for 20 to 25 minutes, until squash is very tender. Discard thyme and bay leaf. In a blender, puree soup in batches until smooth. Place pureed soup back in the pot and add butter, cream, and salt and pepper to taste. Ladle soup into bowls, and garnish with chives and freshly grated nutmeg. Bon appétit!