Squash-and-Chestnut Soup With Chipotle Cream

By Jonathan Reynolds

Published December 21, 2002

Total Time
About 2 hours
Rating
4(21)
Comments
Read comments

Featured in: FOOD; Nut Cracking

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 servings

FOR THE CHIPOTLE CREAM

  • 1 cup ruby port

  • ½ cup dry red wine

  • 1 teaspoon chipotle peppers in adobo sauce or crushed dried chipotles

  • 2 tablespoons tomato paste

  • 1 cup créme fraîche or sour cream

FOR THE SOUP

  • 2 ½ pounds kabocha, acorn or butternut squash

  • 2 quarts chicken stock

  • 10 ounces whole chestnuts, roasted and peeled

  • 2 tablespoons pure maple syrup

  • Kosher salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

50 grams carbs; 24 milligrams cholesterol; 330 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 3 grams fiber; 1145 milligrams sodium; 9 grams protein; 13 grams sugar

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

  1. 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.

  2. 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.

  3. Step 3

    Reheat the soup and ladle it into bowls. Drizzle with chipotle cream.

Tip

  • The soup and cream can be made ahead and refrigerated for 3 days.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
21 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Julie in Asbury Park

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.

Therese

Very good!

christine

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.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.