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Butternut Squash and Chestnut Soup
From Statesboro Market2Go
<p>This soup is easy to make! It tastes similar to the Panera butternut squash soup but no added sugar or fruit juice is necessary for it to be sweet. The chestnuts take care of that. If you make it with vegetable broth instead of chicken broth this soup is vegetarian. I like to top it with shelled sunflower seeds and plain Greek yogurt.</p>Source: Adapted from an online recipe I have since lost. (Entered by Donna McKenna)
Serves: Serves 4-6 or more
Vegan!
Ingredients
1 ~3lb
Butternut Squash baked until soft
14 oz
Frozen chestnuts
2 Tbs
Olive Oil
2 cloves
Garlic
1 Med
Onion, chopped
1 Qt
Chicken or Vegetable Broth
1 Tsp
Fresh Thyme
1 Tsp
Salt
1/2 Tsp
Pepper
Step by Step Instructions
- Cut up and bake the butternut squash until it is soft. Cool and scoop it out of the shell.
- In a large pot (I use a dutch oven that becomes a crock pot) put the olive oil and onions and saute for 5 minutes. Add the chestnuts, garlic and thyme and saute for 5 more minutes.
- Add the broth, squash, salt and pepper and simmer until everything is soft. I usually let it cook in my crock pot on low for a couple hours so I can do something else.
- Take a hand blender and blend the soup so it is smooth. You can put it in a blender alternatively. Serve with sour cream or plain Greek yogurt on top and sprinkle with shelled sunflower seeds if you like.