Roasted Chestnut and Butternut Squash Soup
Time: 30 minutes
- ½ cup Diced onion
- 1 cup White wine
- 1 cup Peeled and diced butternut squash
- Salt and pepper to taste
- 2 cups Roasted chestnuts
- 3 cups Chicken stock
- Roast the Chestnuts: There are several ways to prepare them, but all begin with scoring the leathery shell (so the nuts don’t explode during boiling, steaming or roasting). Bring them to a simmer in a saucepan, then drain. Roast them in a 425 degree oven for about 15 minutes. After they’re slightly cooled and peeled, their buttery goodness is ready to enjoy in a variety of wonderful recipes!
- Sauté diced onion in 1 tablespoon butter until translucent; add next four ingredients and simmer 20 minutes or until chestnuts and squash are tender; purée with a hand held mixer until smooth and then season with salt and pepper; add more stock if soup is too thick.
Recipe From: Chef Tom Kelly of Hattie’s Grill Sutton’s Bay, Michigan
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