Butternut Squash Roasted Chestnut Soup added to My Recipes successfully.
Category
Soups
Servings
4
Prep Time
25 minutes
Cook Time
2 hours
We all love a good, hearty soup that will fill us and warm us up. This creamy blended soup is filled with flavor and is good for you too!
Author:Riva Fogel @gfogelandy.rd
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Ingredients
2 tablespoons Nutola Cottonseed Oil for sautéing
2 Vidalia onions, diced
4 carrots, diced
1 head of celery, diced
2 (5.2-ounce) bags Gefen Chestnuts, diced
2 large butternut squash, cubed
1 McIntosh apple, peeled and chopped
Gefen Table Salt and pepper, to taste
4 cups Manischewitz Chicken Broth
Soup
Directions
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.
Recipe Note
Note:
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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