Creamy Chestnut and Butternut Squash Soup
Indulge in this velvety, vegan Chestnut and Butternut Squash Soup, a heartwarming dish adapted from the renowned Chestnut Charlie's in Lawrence, KS. This bisque features the natural sweetness of roasted butternut squash and chestnuts, combined with aromatic vegetables sautéed to perfection. Finished with a splash of soymilk and a sprinkle of fresh parsley, it creates a luscious, creamy texture that is both satisfying and comforting. Perfect as a starter or main course, this soup will warm you up during chilly evenings, leaving you craving more!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
chestnuts
2 1/2 cups (Roasted and peeled)
butternut squash
1 (Peeled and cubed)
extra virgin olive oil
4 tablespoons (For sautéing)
onion
1 small (Chopped)
carrot
1 (Chopped)
celery
1 stalk (Chopped)
salt and pepper
to taste (For seasoning)
vegetable broth
4 cups (For simmering)
soymilk
3 tablespoons (For creaminess)
fresh parsley
2 tablespoons (Finely chopped)
Instructions
1
Preheat your oven to 375°F (190°C). Prepare the chestnuts by making a shallow X cut through their skins. Place them in a covered baking dish and roast for 30 minutes or until tender. Allow them to cool for about 5 minutes before peeling while they are still warm to make the process easier.
2
While the chestnuts are roasting, prepare the butternut squash. Peel and cube the squash, then boil it in a pot of salted water for around 10 minutes or until it's tender. Once cooked, drain and let it cool for a few minutes before removing the skin.
3
In a large, deep pot, heat the extra virgin olive oil over medium heat. Add the chopped onion, carrot, and celery. Season with salt and pepper, and sauté the mixture for about 3 minutes until the vegetables are softened and fragrant.
4
Add the roasted chestnuts to the pot, followed by the vegetable broth. Bring to a gentle simmer and cook for 15-20 minutes until all the ingredients are very soft. If needed, add more vegetable broth to cover the vegetables.
5
Once the mixture has softened, use an immersion blender to puree the bisque until smooth. If using a traditional blender, allow the soup to cool slightly before blending in batches to avoid splattering.
6
Return the smooth soup to the pot over low heat. Stir in the soymilk and finely chopped parsley, warming gently. Take care not to let it boil, as this can affect the creamy texture. Serve hot with crusty French bread and a fresh salad for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Chestnut and Butternut Squash Soup?
It is a velvety vegan bisque made with roasted chestnuts and butternut squash, adapted from Chestnut Charlie's in Lawrence, KS.
Is this soup vegan-friendly?
Yes, the recipe uses plant-based ingredients including vegetable broth and soymilk.
Is this recipe gluten-free?
Yes, the ingredients used in this soup are naturally gluten-free.
How many ingredients are in this recipe?
This recipe features 10 main ingredients including chestnuts, squash, and aromatic vegetables.
What is the origin of this soup recipe?
This dish is adapted from the renowned Chestnut Charlie's located in Lawrence, Kansas.
How do I prepare the chestnuts for the soup?
Make a shallow X cut through the skins, roast in a covered dish at 375 degrees Fahrenheit for 30 minutes, and peel while warm.
What is the best way to peel chestnuts?
Allow them to cool for about 5 minutes after roasting and peel them while they are still warm to make the process easier.
How should I prepare the butternut squash?
Peel and cube the squash, then boil it in salted water for about 10 minutes until tender.
What vegetables are used for the aromatic base?
The base consists of chopped onion, carrot, and celery sautéed in extra virgin olive oil.
How long should I sauté the vegetables?
Sauté the onion, carrot, and celery for approximately 3 minutes until they are softened and fragrant.
What type of oil is recommended for this recipe?
The recipe calls for 4 tablespoons of extra virgin olive oil.
What kind of broth is used in this soup?
The recipe uses 4 cups of vegetable broth for simmering the ingredients.
How long does the soup need to simmer?
Simmer the roasted chestnuts and vegetables in the broth for 15 to 20 minutes until very soft.
How do I make the soup creamy and smooth?
Use an immersion blender to puree the mixture until it reaches a smooth bisque consistency.
Can I use a traditional blender instead of an immersion blender?
Yes, but allow the soup to cool slightly and blend in batches to prevent splattering.
When should I add the soymilk?
Stir in the soymilk after pureeing the soup while it is warming gently over low heat.
Is it okay to boil the soup after adding the soymilk?
No, you should take care not to let it boil after adding the milk to maintain the creamy texture.
What herbs are used in this recipe?
Finely chopped fresh parsley is stirred in at the end for flavor and color.
What are some recommended serving suggestions?
Serve the hot soup with crusty French bread and a fresh salad for a complete meal.
Is this soup considered healthy?
Yes, it is a plant-based, nutrient-dense soup featuring fresh vegetables and nuts.
What is the texture of this soup?
The soup has a luscious, velvety, and creamy texture typical of a bisque.
How much chestnuts are needed?
The recipe requires 2.5 cups of roasted and peeled chestnuts.
How much soymilk is used for the creaminess?
Only 3 tablespoons of soymilk are needed to finish the soup.
Can I serve this as a main course?
Yes, it is hearty enough to be served as a main course or a starter.
What tags define this recipe?
Tags include vegan, soup, bisque, comfort food, healthy, plant-based, and fall recipes.
How do I season the soup?
Season the vegetable mixture with salt and pepper to taste during the sautéing stage.
What temperature should the oven be for roasting chestnuts?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
What should I do if the broth doesn't cover the vegetables?
If needed, add more vegetable broth during the simmering process to ensure everything is covered.
Is this recipe good for autumn?
Yes, the use of chestnuts and butternut squash makes it an ideal fall recipe.
How much parsley is required?
The recipe calls for 2 tablespoons of finely chopped fresh parsley.