Butternut Squash and Chestnut Soup

bite this post 12 13 2010 sqaush Butternut Squash and Chestnut Soup (Bite This)

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Yummy yummy sophisticated goodness is abundantly found in this soup. The sweet taste from the squash and the smoky nuttiness from the chestnuts are a decadently scrumptious combination – a best compliment to any holiday supper party or lunch. You’ll be amazed at how easy this is to make and how simple you’ll WOW your guests …

For the Recipe

6 cups butternut squash, peeled and chopped

6 to 7 cups homemade vegetable broth (or Envision organic no-chicken vegetable stock)

2 TB olive oil

1 medium yellow onion, coarsely chopped

2 teaspoon garlic, minced

¼ cup white wine

2 teaspoon fresh sage leaves, very finely sliced

sea salt

Fresh ground black pepper

For the Chestnut Puree

1/2 pound vacuum-packed entire chestnuts, about 1 1/2 cups

1 cup vegetable stock

sea salt

Freshly ground black pepper

Instructions
1. Location chestnuts in little saucepan with 1 cup of stock and bring to boil. Lower heat, cover pan, and simmer up until soft, about 20 minutes. Puree in blender up until smooth, adding stock as needed to thin and period with a dash of sea salt and fresh ground black pepper to taste. Reserve till needed.
2. Put the chopped squash and 5 cups of the stock in a soup pot. Offering boil, lower the heat, and simmer till squash hurts and beginning to beak apart, about 30 mins.
3. Heat the oil in a sauté pan and include onion, 1/4 teaspoon salt, and pinch of pepper. Cook over average heat till onions soften, about 5 mins. Include garlic and cook 1 min more. Pour in the wine and cook till pan is nearly dry, about 3 minutes.
4. Add Chestnut puree and reserve 1/2 cup of the puree for the garnish. Include the continuing to be puree to the squash, along with the onions and an additional pinch of salt. Cook together over reduced heat for 15 to 20 minutes. Place in blender and puree till smooth, adding stock as needed. Taste and readjust the seasoning with including more sea salt and pepper if required. Garnish each serving with a swirl of reserved Chestnut Puree and sprinkle with sage.