Chestnut N Butternut Squash Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 whole butternut squash (around 5lbs)
• 15 whole chestnuts
• 2 stalks carrots
• 1 bulb red onion
• 6 cups stock (chicken or veggie)
• 2 teaspoons nutmeg
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 tablespoon cream or 1 tablespoon sour cream, to garnish

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut the squash in half and place it face down in a pan with a little water.
• 3 put the squash in the oven till tender (around 30 minutes).
• 4 while the squash is cooking, prep the chestnuts.
• 5 i chose to peel the chestnuts before boiling till tender (be careful not to over boil, they will fall apart).
• 6 sauté some onions and carrots in a pressure cooker.
• 7 scoop out the squash into the pot, add the veggie stock and seasonings, salt and pepper to taste. add the chestnuts.
• 8 let them cook in the pressure cooker for about 30 minutes (if you dont have a pressure cooker, just let it simmer for longer).
• 9 when ready, use an immersion blender to smooth it all out.
• 10 you can choose to add in milk or cream or more stock if it’s too thick.
• 11 once you’re ready to serve, garnish with sour cream or cream and some sprigs of chive.