Butternut Squash soup with Chestnuts

Butternut squash has fall written all over it and nothing is more comforting than a warm cup of soup in this cold weather. I love butternut squash; mashed, sauteed with some sage and butter, baked in the oven with some olive oil, I might even try it in this pumpkin pie recipe. My favorite, though, is: butternut squash soup. You can add a whole bunch of vegetables to it and blend the whole thing in a food processor, and you’ve got yourself a really good cup of soup.

The trouble with soup is that it needs croutons. Yes, it’s very hard for me to eat soup without some crunch in it. So I decided to pair this soup with some roasted chestnuts, which turned out really nicely. I love the combination of flavors and the texture the chestnuts add to the soup.

Here’s what I gathered to make the soup:

  • 1 butternut squash, about 11/2 lbs
  • 1-2 Tblspn butter or olive oil or a combination of both
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 4 cloves of garlic, finely chopped
  • 2 Carrots, chopped into very small pieces
  • 1/2-3/4 coconut milk
  • 1/2-1 tsppn dried thyme (you can also use fresh)
  • 1 bay leaf
  • 5 cups water (you might need more) or chicken broth
  • 1/4 lb chestnuts
  • Fresh sage leaves (optional) for garnish.
  • Salt and pepper to taste


1-Peel the squash with a vegetable peeler, cut it in half, then into small cubes. Preheat the oven to 400˚. Make small cuts into the chestnuts with a pairing knife (this is very important so they don’t explode while cooking) and roast in the oven for about 25 minutes or until they open up.

2- Heat up the butter and oil, add the chopped onions and sautee until softened.

3- Add the chopped garlic, celery, butternut squash, half of the carrots, bay leaf, thyme, salt, and pepper.

4- Stir everything together then add water or chicken broth.

5- Bring everything to a boil then lower the heat to simmer. Cover the pot and let cook until the vegetables are nice and soft.

6- Once the vegetables are cooked, about 20-30 minutes, put all the ingredients in a food processor or a blender (I used a blender), blend until it’s very smooth and creamy. You might need to do that in 2 or 3 batches to puree the whole thing.

7- Transfer the soup back to the pot, adjust the seasoning. Add more thyme if you want. Then add the coconut milk and the rest of the carrots, let it simmer for few more minutes until the carrots are soft. Peel and chop the chestnuts.

8- Serve with some chestnuts and fried sage.

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