The squash soup and chestnuts is a typical autumn dish, warm and creamy. A comfort food that combines and enhances the flavors and aromas of these two ingredients, in a unique and special dish: ideal to be enjoyed on cold evenings. Here’s how to make this rustic and fragrant soup in just a few steps.
Ingredients
- 500 g squash pulp
- 300 g chestnuts
- 2 shallots
- 3 sage leaves
- 1 sprig rosemary
- extra virgin olive oil to taste
- salt to taste
- black pepper to taste
- nutmeg to taste
- vegetable broth or hot water to taste
How to make squash soup
Cut the chestnuts and cook them in boiling salted water, with a bay leaf and rosemary, for about 15 minutes. Once ready, peel the chestnuts and set them aside.
Peel and chop the shallot and brown it in a pan with the oil and a few sage leaves. Add the diced squash, leave to flavor for a few minutes and then cover with vegetable broth or hot water and cook for 15 minutes, or until the squash is softened.
Add salt and pepper, add the chestnuts too, keeping some aside for decoration, and cook for a few more minutes. Remove the pot from the heat. Blend everything until smooth.
Add some nutmeg, and season with salt and pepper if necessary. Serve your squash and chestnut soup with a drizzle of extra virgin olive oil and with the chestnuts kept aside and crumbled.
McAlister's Autumn Squash Soup Recipe
Ingredients
- 500 g squash pulp
- 300 g chestnuts
- 2 shallots
- 3 sage leaves
- 1 sprig rosemary
- extra virgin olive oil to taste
- salt to taste
- black pepper to taste
- nutmeg to taste
- vegetable broth or hot water to taste
Instructions
- Cut the chestnuts and cook them in boiling salted water, with a bay leaf and rosemary, for about 15 minutes. Once ready, peel the chestnuts and set them aside.
- Peel and chop the shallot and brown it in a pan with the oiland a few sage leaves. Add the diced squash, leave to flavor for a few minutesand then cover with vegetable broth or hot water and cook for 15 minutes, oruntil the squash is softened.
- Add salt and pepper, add the chestnuts too, keeping some aside for decoration, and cook for a few more minutes. Remove the pot from the heat. Blend everything until smooth.
- Add some nutmeg, and season with salt and pepper if necessary. Serve your squash and chestnut soup with a drizzle of extra virgin olive oil and with the chestnuts kept aside and crumbled.
