Velvety Chestnut and Butternut Squash Soup

Directions

Slice the butternut squash and place it in a baking dish with the skin side down, lined with parchment paper. Cover it and bake for 45 minutes at 180°C (350°F). Once done, remove the skin and cut the squash into large pieces.

In a large pot, heat a drizzle of olive oil and saute the onions, leek, carrot, and mushrooms. Add the butternut squash, deglaze with white wine, and add the vegetable broth (reserving a bit for the chestnuts). Stir in the grated ginger, reduce the heat, and let it simmer. Meanwhile, in a small saucepan, combine the remaining broth and chestnuts (keeping a few chestnuts aside for garnish) and let them simmer for 10 minutes. Blend the chestnuts with an immersion blender.

Once the butternut squash soup is simmering, season with salt and pepper and blend it using an immersion blender. Strain the soup through a fine sieve for a smoother texture.

Bring the soup to a boil again, add the butter, and let it simmer for 2-3 minutes.

Serve the soup hot, pouring it into bowls and adding a small dollop of chestnut sauce in the center. Sprinkle with crushed chestnuts as a garnish.

Enjoy the comforting and delicious flavors of this velvety chestnut and butternut squash soup that will warm your soul during the winter season.