Squash-and-Chestnut Soup With Chipotle Cream
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup ruby port
- ½cup dry red wine
- 1teaspoon chipotle peppers in adobo sauce or crushed dried chipotles
- 2tablespoons tomato paste
- 1cup créme fraîche or sour cream
- 2½pounds kabocha, acorn or butternut squash
- 2quarts chicken stock
- 10ounces whole chestnuts, roasted and peeled
- 2tablespoons pure maple syrup
- Kosher salt and freshly ground black pepper to taste
For the Chipotle Cream
For the Soup
Nutritional analysis per serving (8 servings)
330 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 9 grams protein; 1145 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Combine the port, wine, chipotles and tomato paste, bring to a boil and then simmer until the mixture is a thick paste, about 15 minutes. Let cool, then whisk in the crème fraîche and refrigerate until serving.
- Step 2
Preheat the oven to 350 degrees. Cut the squash in half lengthwise and remove the seeds. Place cut side down on a foil-lined baking sheet and bake until soft, about 1 hour. When the squash is cool, scoop out the flesh and place 6 cups in a large saucepan. Add 2 quarts stock and the chestnuts and simmer until the chestnuts are soft, about 30 minutes. Stir in the syrup and purée with a hand blender or in batches in a blender. Return to the saucepan and season to taste.
- Step 3
Reheat the soup and ladle it into bowls. Drizzle with chipotle cream.
- The soup and cream can be made ahead and refrigerated for 3 days.
Private Notes
Comments
This is strange - I made this soup for Thanksgiving for many years from a recipe on Epicurious by Patricia Yeo - was comparing it to this one as I get ready to make it for a crowd on Turkey Day. That recipe calls for 2 squash that are 2 1/2 pounds to serve 10, while this calls for only one of the same size to serve 8. Otherwise the ingredients are identical.
Very good!
I love the texture the chestnuts impart to this soup. I added ¼ tsp of garam masala to it to give it a more interesting flavor. It came out perfect.