4 Servings
2 Hours, 25 Minutes
Allergens
We all love a good, hearty soup that will fill us and warm us up in cold weather. This creamy blended soup is filled with flavor and is good for you too!
Heat up oil in soup pot. Add onions, carrots, celery and chestnus to the oil. Sautee for about 15 minutes.
Add the butternut squash, apple, salt and pepper. Sauté another few minutes. Add the chicken stock. Bring to a boil. lower to a simmer and cook for two hours.
Blend with an immersion blender and enjoy.
Notes:
This soup tastes great with some chunks of sautéed onions and chestnuts mixed throughout. Simply sauté onions and chestnuts before the other veggies and set some aside to mix in at the end once the soup is blended.
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Butternut soup Can this soup be frozen or does it come out watery
For sure you can freeze it.
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!
AMazing feedback Alyssa. Thank you!
Just recently revisited this recipe for Thanksgiving with my family, and it was definitely a favorite! We added plenty of garlic salt to balance the sweetness.