Butternut Squash Soup with Chestnuts

Butternut Squash Soup with Chestnuts Healthy Recipe

6 Servings 60 min Cook

Macros/Serving: 162 Calories
Tags:vegetarian | soup


1 Stalk, medium (7-1/2" - 8" long) Celery
4 Tbsp chopped Shallots
1/4 Tsp Nutmeg
2 Tbsp Olive Oil
1 Cup Whipped Cream
5 Cup Water
6 3/4 Grams Squash
1 Tbsp, crumbled Bay Leaf
1 Can Tomatoes
1 Medium Carrots
1/2 Cup Chestnuts
6 Tsp Thyme


Chop shallots, carrot & celery rib.

Drain diced tomato can.

Peel, seed and cut butternut squash into (1-inch) cubes.

Chop chestnuts.

Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.

Add squash, water, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until squash is very tender, 20 to 25 minutes.

Discard thyme and bay leaf.

Pure soup in batches in a blender until smooth (use caution when blending hot liquids).

Thin soup if desired and season with salt and pepper.

Ladle soup over chestnuts in bowls.


What Would You Like to Eat Today?