Recipes Soups Vegetable Soups Butternut Squash & Apple Soup with Chestnuts
Butternut Squash & Apple Soup with Chestnuts

Butternut Squash & Apple Soup with Chestnuts

Butternut Squash & Apple Soup with Chestnuts is rated 5.0 out of 5 by 3.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
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.
Rated 5 out of 5 by from Easy and Delicious I have made several of the Butternut Squash Soup recipes from Williams -Sonoma, and they always turn out delicious. A few variations I have tried on the basic recipe, skip the chestnuts, or substitute caramelized pears instead of the apples (gives the soup a slightly different puree texture), float a cooked large shrimp in the center, or a little chopped basil in a smidgen of olive oil, on top, for garnish. Sometimes I also add a pinch of additional nutmeg and cinnamon. For all the recipies, you need to add a bit of heavy cream or half and half, to give the soup its' creamy texture.
Date published: 2014-10-23
Rated 5 out of 5 by from One of my favorite Fall soups! I never write reviews, but felt this recipe deserved 2 thumbs up for perfection! I heard about this recipe through my father-in-law and have now been making it every year! My 7 year old asks for this soup by request. I use an actual butternut squash (medium size) instead of canned squash. Turns out great! I bake my squash in the oven and then make the soup the following day. We usually don't end up putting the chestnuts on, but would like to try it one of these times. I'm sure it really ties the whole soup together. Thanks William Sonama for a great soup!!
Date published: 2012-04-07
Rated 5 out of 5 by from Not Just for Thanksgiving!!! I buy at least two jars of the William Sonoma Butternut Squash Puree every fall and usually follow the recipe on the jar., but never found that one to be perfection. I decided to try this one, as the reviews looked good. I didn't have cream in the house and honestly didn't need it. i used two onions, 2t salt and the 2 3/4c. of chicken stock and two delicious apples sliced with the 16 slice apple corer I bought at William Sonoma. I used a paring knife to peel these slices and tossed them in my 3 1/2 qt. Le Creuset pot with the onions. I used the chicken stock to ''rinse'' out my butternut squash jar and after 25 minutes the immersion blender made this the perfect consistency. yummmmm
Date published: 2012-02-05
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