Roasted Chestnut and Butternut Squash Soup

Servings: 6-8

Time: 30 minutes

Ingredients:

  • 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

Directions:

  1. 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!
  2. 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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