Roasted Chestnut and Butternut Squash Soup
Recipe From: Chef Tom Kelly of Hattie’s Grill Sutton’s Bay, Michigan
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
Instructions
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° F 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!
Assemble Soup
- Sauté diced onion in 1 tablespoon butter until translucen
- Add next four ingredients and simmer 20 minutes or until chestnuts and squash are tender
- Purée with a hand held mixer until smooth
- Season with salt and pepper
- Add more stock if soup is too thick