Butternut Squash Roasted Chestnut SoupAdd To My Recipes
Heat up oil in soup pot. Add onions, carrots, celery, and chestnuts to the oil. Sauté for about 15 minutes.
Add the butternut squash, apple, salt, and pepper. Sauté another few minutes. Add the chicken stock. Bring to a boil. lower to a simmer and cook for two hours.
Blend with an immersion blender and enjoy.
This soup tastes great with some chunks of sautéed onions and chestnuts mixed throughout. Simply sauté onions and chestnuts before the other veggies and set some aside to mix in at the end once the soup is blended.
Note: This recipe provided with permission from kosher.com
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