Chestnuts and squash soup is basic enough for a weeknight dinner with family, but exotic enough to impress your guests at a memorable sit-down dinner. Chestnuts and squash soup is especially satisfying on a chilly winter evening. Butternut squash works well, but you also can use other types of winter squash, such as acorn or Hubbard.
Vegetables
Shallots are the primary vegetable in chestnuts and squash soup. The flavor of shallots is similar to onions but much milder. If you don't have shallots, substitute an onion. Heat a small amount of olive oil in a soup pot, then add the chopped shallots. Stir in chopped celery and carrots. If you like, add a can of drained, diced tomatoes. Cook until the vegetables are slightly soft, about eight to 10 minutes.
Liquids
Although water may be used as the primary liquid in chestnuts and squash soup, chicken broth provides more flavor. Use a canned broth or your own homemade chicken stock. You also can replace part of the broth with a small amount of apple juice or apple cider. Add the liquid to the soup pot.
Squash
Winter squash is a nutrient-rich food, providing high levels of beta-carotene, vitamin C and fiber as well as generous amounts of calcium, iron and vitamins. Peel the winter squash, then cut the squash in half lengthwise and remove the seeds. Cut the squash into chunks and add it to the soup pot.
Seasoning
For a savory flavor, add a fresh bay leaf and a few fresh thyme sprigs. If you prefer a more seasonal, autumn flavor, use spices such as cinnamon, nutmeg, cloves and allspice. Add the spices to the soup, then continue to simmer the soup for 20 to 25 minutes or until the squash is tender.
Puree
Chestnut and squash soup is pureed to create a smooth, lump-free soup. Move the soup from the burner and allow it to cool slightly. Use a hand-held stick or immersion blender to puree the soup, or puree it in your food processor. If you want a silkier soup, pour the soup through a mesh sieve, then return the soup to the soup pot.
Finishing the Soup
Return the soup pot to the burner, then stir in a small amount of heavy cream. You can substitute half-and-half for a lower-fat soup, but the soup won't be as creamy. If the soup is too thick, add a bit more chicken broth or water. Add salt and pepper to taste.
Chestnuts
Chestnuts are a high-energy food, high in complex carbohydrates. Calorie-wise, chestnuts have fewer calories than many other nuts, including cashews and peanuts. Place a few chestnuts in each soup bowl and then ladle the soup over the chestnuts, or add a garnish of a few chopped chestnuts and a dollop of whipped cream. Serve the soup immediately.
References
- University of Texas System, a Matter of Health; Butternut Squash Soup with Chestnuts; December 2008
- Le Cordon Bleu Press Releases; Butternut Squash Soup With Chestnuts; 2011
- University of Missouri Division of Plant Sciences; Chestnuts: The Healthy "Un-Nut"; September 2006
- Harvard Medical School Center for Health and the Global Environment; Winter Squash; 2010
- Williams-Sonoma; Butternut Squash and Apple Soup with Chestnuts; 2011
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