Butternut Squash Roasted Chestnut Soup

Butternut Squash Roasted Chestnut Soup

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  • Alyssa Rosenbaum

    A Nice Change

    I have made butternut squash lentil soup before but decided to try this recipe instead (I recently discovered how much I love chestnuts). I do wish the recipe had specified what level of heat to use to start out on the stove, and it did have a couple of small typos, but no big deal. I ended up cutting the recipe in half, and it only needed an hour's worth of simmering before I could tell it was already fully cooked. It would be nice to have some indication in the recipe of salt and pepper ratios rather than just to taste, as that could make a big difference in the flavor profile. I did enjoy this soup quite a bit, though I ended up needing to add more salt and pepper than I initially did in order to offset a bit of the sweetness. Perhaps it could use the addition of some garlic to help in that as well. It was pretty tasty, though, and very healthy! I would certainly try this recipe again and look forward to my leftovers!
    Posted by Alyssa Rosenbaum |December 31, 2018
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