Butternut Squash Soup with Chestnuts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 (first course) servings
- 5 cups water
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon grated nutmeg
- 1 turkish or 1/2 california bay leaf
- 1 celery rib, chopped
- softly whipped cream
- Carbohydrate 28 g(9%)
- Cholesterol 18 mg(6%)
- Fat 10 g(15%)
- Fiber 5 g(22%)
- Protein 3 g(7%)
- Saturated Fat 4 g(19%)
- Sodium 43 mg(2%)
- Calories 203
Preparation 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. Purée 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. Cooks' note:Soup can be made 2 days ahead and chilled, covered once cool. Thin slightly with water if necessary.
Preparation 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. Purée 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. Cooks' note:Soup can be made 2 days ahead and chilled, covered once cool. Thin slightly with water if necessary.
