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Butternut Squash & Apple Soup with Chestnuts

To speed preparation, this recipe calls for prepared butternut squash puree. A garnish of lightly sweetened whipped cream and chopped roasted chestnuts adds richness and texture to the soup. For tips on roasting chestnuts, click on the link at left.

Ingredients:

  • 2 Tbs. unsalted butter
  • 1 yellow onion, thinly sliced
  • 2 Golden Delicious apples, peeled, cored and
     thinly sliced
  • 1 jar (32 oz.) butternut squash puree
  • 2 1⁄2 to 3 cups chicken stock
  • 1 large bay leaf
  • 2 tsp. salt, plus more, to taste
  • 1⁄2 cup heavy cream
  • Freshly ground pepper, to taste
  • 1⁄2 cup heavy cream, whipped until just
     thickened (optional)
  • 12 fresh chestnuts, roasted, peeled and
     roughly chopped

Directions:

In a small stockpot over medium heat, melt the butter. Add the onion and apples and cook, stirring occasionally, until softened, about 10 minutes. Stir in the butternut squash puree, 2 1/2 cups of the stock, the bay leaf and the 2 tsp. salt. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, about 30 minutes. Remove the bay leaf and discard.

Using an immersion blender, puree the soup in the pot until smooth. Pour through a fine-mesh sieve set over a clean stockpot. Stir in the cream and add more stock to reach the desired consistency. Season with salt and pepper. Reheat the soup gently to serving temperature.

Ladle the soup into warmed bowls. Garnish each serving with a swirl of whipped cream and sprinkle with chestnuts. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.