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June 3

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BFC Recipes: Chestnut Squash Soup PDF Print E-mail

 By Janice Malin


  • 4 Tbsp. olive oil (or 2 with 2 Tbsp. butter)
  • 2 medium onions, coarsely chopped
  • 1½ cups chestnut meats (either canned or fresh, roasted and peeled)
  • 1 medium-large butternut squash, peeled and cut into 1-inch chunks
  • 1 to 2 Granny Smith apples, peeled and cored, and cut into 1-inch chunks
  • 5 to 6 cups well-flavored stock
  • 1 bay leaf
  • Salt and pepper to taste


  1. Heat olive oil in the bottom of a fairly large soup pot. Add onions, sprinkle with salt and sauté until translucent. Add squash, chestnuts, and apple. Mix to coat with oil. Let sweat for another five minutes, then add bay leaf and stock.
  2. Bring to a boil and simmer until squash is soft. Remove bay leaf and purée until very smooth (an immersion blender makes this easy). Adjust flavors and serve.


If you are not avoiding dairy, cream can be added before you purée.
Garnishes can include chopped chestnuts or pumpkin seeds.