Kaboch Squash and Chestnut Soup with Chipotle Crème Fraîche
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 to 12 servings
- 2 tablespoons tomato paste
- vegetable oil
- 1/2 cup dry red wine
- 1 cup ruby port
- 2 tablespoons pure maple syrup
- Carbohydrate 35 g(12%)
- Cholesterol 10 mg(3%)
- Fat 11 g(17%)
- Fiber 4 g(14%)
- Protein 6 g(11%)
- Saturated Fat 3 g(15%)
- Sodium 89 mg(4%)
- Calories 267
PreparationFor chipotle crème fra‮che: Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week. For soup: Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.
PreparationFor chipotle crème fra‮che: Combine Port, wine, chilies, and tomato paste in heavy small saucepan. Simmer over medium heat until reduced to thick paste, stirring often, about 12 minutes. Transfer to small bowl; cool. Fold in crème fraîche. Cover and chill at least 1 hour and up to 1 week. For soup: Preheat oven to 350°F. Brush baking sheet with oil. Place squash halves, cut side down, on prepared sheet. Bake squash until very tender, about 1 hour. Scoop squash from skins. Measure 6 cups squash and transfer to large pot (reserve any remaining squash for another use). Add broth and chestnuts to pot. Bring to boil over high heat. Reduce heat to medium-low. Simmer soup uncovered until chestnuts are very tender, about 30 minutes. Mix maple syrup into soup. Puree soup in batches in blender until very smooth; return to same pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Rewarm soup. Ladle into bowls. Top each serving with chipotle crème fraîche.
